Mint-Infused Dark Chocolate Cookies with Ghee Recipe
By Kate Maclean
2 dozen cookies
- 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.
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.