The ghee used in this recipe imparts the caramelized, nutty flavor of the slightly-burnt milk solids. This gives the mint chocolate cookies a delightful complexity.
- 1/2 cup liquid ghee
- Small handful mint leaves, stems removed, roughly chopped
- 1 cup organic white sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 1 chicken egg
- 1 cup organic white flour
- 1 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 3 ounces 70 percent dark chocolate, coarsely chopped
- After making the ghee as directed in the Homemade Ghee recipe, reserve 1/2 cup for your immediate baking needs. Mix in mint. Allow to sit undisturbed for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit and butter 2 cookie sheets.
- Strain the flavored ghee by pushing it through a sieve and into a mixing bowl. Add sugar and molasses. Beat mixture until creamy.
- Add vanilla and egg. Mix well.
- Add flour, baking soda, and sea salt all at once, and beat until thoroughly mixed. Do not over beat. It’s best if done by hand with a wooden spoon.
- Add chocolate and gently mix in.
- Divide your dough onto the prepared sheets. Shape into cookie-sized portions, approximately 2 dozen total.
- Bake 8 to 10 minutes.
- Cool thoroughly before serving.
More about Ghee, India’s golden cooking fat, and how to use it:
Kate MacLean is a writer, farmer, and mother in the hills of central Vermont. She’s currently developing a children’s book with her sister about the farm on which they both live, and the silly animals that keep them working from dawn ‘til dusk.