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When we have a half term and all kids are at home I bake like crazy. We go through a lot of bread and… (not a surprise) cookies!
I normally make around 40 cookies a day and by the next morning we have about 3-4 left. Five kids know how to eat, five boys know how to eat a lot!
Today I want to show you my classic and super easy recipe of mint chocolate cookies. Mint extract if obviously optional if you are not a huge fan of it but it gives a depth to the flavour and indeed is worth trying.
These cookies are crunchy outside, soft inside. You can store them in a jar for more then 4 days but who am I kidding, they will be gone in 24 hours! I guarantee you that!
I like to use white spelt flour and brown sugar in my cookies, but you can substitute it with white wheat flour and white sugar.
Easy to make, delicious! Ready?
We will need: (16-18 cookies) 1.1/4 cup of spelt or any other wheat flour (1 cup - 250 ml) 1 cup of brown sugar 1/2 cup of unsweetened cocoa 1 teaspoon of baking powder 50 g of solid butter or coconut oil 1/3 cup of water + 1 teaspoon spoon if necessary 1/2 teaspoons of mint extract (or more if you want it extra minty) 1/3-1/4 cup of dark chocolate chips
Mix together flour, sugar, cocoa powder, add baking powder.
Add butter, water, extract and mix well with your hands.
Be careful with the extract, do not overpower your cookies. After a few minutes of mixing you will have a soft dough, if you need to add an extra tea spoon of water - go for it.
Add chocolate chips.
Form cookies, place them on the paper and bake at 325F/175C for 20 minutes. Cookies are ready when you are able to lift them from the pan.
They will harden in 10 minutes.
Enjoy! My kids love to put a scoop of ice cream in between the cookies. It’s too good! |
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