Whole Wheat Mint And Chocochip Cookies

 

The home made mint extract was waiting to be used in a gorgeous bake and what better way than trying a mint and chocochip cookie?

I have made mint and chocolate chip shortbread cookies before, using fresh mint leaves. And yes they did turn nice and tasty. But somehow I wanted something that gives that prominant ‘mint’ flavour in a super crunchy cookie. Well this definitely worked.


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Whole Wheat Mint And Chocochip Cookies
Delicious mint and chocolate chip cookies made with wholewheat!
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 60 minutes
Servings
number
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 60 minutes
Servings
number
Ingredients
Instructions
  1. Sift the flour and baking powder together.
  2. In a large flat plate/thali, cream the butter and sugar until nice and fluffy.
  3. Add the mint extract and give it a mix . [The buttercream mixture might look curdled. But that's ok.]
  4. Add the sifted flour and bring it together into a firm dough.
  5. Cling wrap the dough and allow it to rest for at least an hour. [You may even prepare this cookie dough the previous night and refrigerate it. The resting period helps to enhance the minty flavour of the cookie]
  6. Pre heat the oven at 180 degrees for 10 minutes.
  7. Dust the chocolate chips with a little flour. [This keeps them from sinking to the bottom of the cookies]
  8. Add them into the cookie dough and gently knead the dough just until the chocochips mix in .
  9. Make small lemon sized balls of dough. Flatten them between your palms to shape the cookies and place them on a greased and lined baking tray.
  10. Bake in the pre heated oven at 150 degrees for 15-20 minutes or until the lower edges of the cookies start to brown.
  11. Switch off the oven and allow the cookies to stay in the warm oven for another 5 minutes.
  12. Transfer them on to a wire rack and allow to cool completely before storing in an air tight container.
Recipe Notes
  • Oven temperature and time may vary. Bake until the lower edges of the cookies start to brown.
  • In case you want to store the cookie dough. Wrap it with cling film and place it in an air tight container in your refrigerator. Remove it from the refrigerator at least an hour before you decide to bake.
  • In case you feel that your cookie dough appears a little dry you may add 1 tsp of the mint extract or some melted butter to bring the dough together.
  • You can find the mint extract recipe here.
  • In case you do want to try the mint chocochip combo but haven't got your mint extract handy, you can try the mint chocochip shortbread cookie. You can find the recipe here.

 

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2 Comments Add yours

  1. dimple says:

    instead of butter, can i use oil

  2. Akila Subramanian says:

    Hi dimple. yes you can use oil In cookies but it would change the texture and to certain extent the taste too. Butter gives cookies the crumbly crunchy texture. Perhaps you could use a mix of the two?

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