The pings of hail pellets stop long enough for me to hear the “beep-beep” of the oven. I don my oven mitts and pop the door to catch a glimpse at the fruits of my labour.
Suddenly, a flash of lighting appears at the corner of my eye followed by a crack of thunder. The kitchen lights dim but I have no need of them, for the fragrance of mint and cocoa surround me in a comforting aura that begets the foul weather outside.
The lights return to normal. In front of me are seven jumbo mounds of decadence. “THEY’RE ALIVE!” I bellow. My brother pops down from the upstairs study. “‘Bout damn time,” he says.
For the longest time, the thought of having to bake terrified me. I still can’t rationally explain it to date, but it’s held me back from testing out cakes, pastries, and cookies ever since. So last Sunday I grew a pair, baked some cookies and they turned out alright.
They’re not perfect by any means and they’ve got a brownie-like texture too them (probably the result of my sloth and using pre-mixed flour). Also, the mint, while a decent substitute for vanilla, came off a bit too strong. Alas, I’d still consider these Mint Chocolate-Chunk Cookies a success, and at the very least, a stepping stone for more baked goods to come.
Mint Chocolate-Chunk Cookie
Adapted from the Guy can't Cook, by Cinda Chavich
What's In It:
-Half a cup of butter (125 mL)
-3/4 of a cup of granulated sugar
-1 Large egg
-2 tsp (10 mL) of mint extract
-3/4 of a cup of all-purpose flour
-Half a cup of dutch cocoa powder
-1 tsp(5 mL) of baking powder
-50g of white chocolate (solid bar/ chunk/ chip)
-50g of bittersweet chocolate (solid bar/ chunk/ chip)
Makes one dozen cookies or half a dozen jumbo cookies
1. Start by placing the butter in a large mixing bowl and with an electric hand mixer, cream the butter while adding the sugar gradually. Beat together for 5 minutes or until fluffy and light.
2. Add in the egg and mint extract and beat well.
3. In another bowl, mix together flour, cocoa, and baking powder. Mix well.
4. Stir in the dry ingredients into the butter mixture to combine. Add in chocolate chunks/ chips and mix well. Refrigerate the cookie dough for 1 hour. Near the end of the hour, pre-heat oven to 350° F (180°C).
5. Line a baking sheet with parchment paper and place 1 Tbsp (15 mL) of the batter to form one cookie (use 2 Tbsp for jumbo cookie). Leave at leave 5 centimeters of space between each mound of dough as the batter will spread while baking. Bake for 15 minutes, careful not too over bake. They're meant to be soft and moist.
6. Let cool for 10 minutes and savour with a glass of moo-moo juice (milk).
