Lil Celebrations

because even life's lil moments should be celebrated...

Salted Mint Chocolate Cookies!!

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Lawrence’s 35th birthday is a few weeks away and I am throwing him a little shin-dig.  I am excited…there is going to be a pizza truck and a cookie bar.  I repeat… a pizza truck and a cookie bar!! Yeah this is happening.  One of the girls in my mommy group told me about this pizza truck and well, I can’t wait!!

The nice thing about the pizza truck is that there is no prep work for me.  The cookie bar however is a whole other situation.  I am going to be baking up a storm the next few weeks.

To give everyone a sneak peek of what is to come (and what I have been up to besides keeping Emma alive that is); I am sharing one of the cookie recipes I came up with that will also be in the cookie bar.

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Since Lawrence’s favorite flavor is mint chocolate, I made him a mint chocolate version from his favorite chocolate chip cookie…. YUM!  Normally I am not a mint chocolate ice cream or cookie person but this might be my new favorite.

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Mint Chocolate Cookie Recipe

Ingredients:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 ½ ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons salt
2 ½ sticks ( 1 ¼ cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds Andes Mints (or After Eight Mints)
8 to 10 drops of green food coloring
sea salt
 
Directions:
 
1.  Chop Andes Mints into tiny pieces.  Set aside.2. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
3. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate mint pieces in and incorporate them without breaking them. Then add approximately 4 drops of green food coloring and mix into batter.  Press plastic wrap against dough and refrigerate for 24 to 36 hours (or up to 72 hours).

4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. Shape the dough into 1 inch size balls (approximately the size of a golf ball) and set onto the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake for 10 to 12 minutes in the oven…until partially baked and soft. Do not worry if cookie looks slightly under-baked, it will continue baking outside the oven.  Transfer sheet to a wire rack for 10 minutes or so.  Then carefully transfer cookie to a baking rack.  
Yield: Approximately 30 to 36 cookies
 
 

Recipe adapted from Jacques Torres 

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