Some people bake bread when it rains. I bake whatever contains as much butter and sugar as possible to cheer myself up. I’m not a big fan of rain. I made cookies once before when I was much younger and they didn’t exactly work out like they were supposed to; I made one very large, thin cookie. With the recent bout of cold and rain I felt it was time I attempted cookies again; why not. Mint chocolate chip cookies are much more welcome than precipitation.This recipe makes around 16 cookies:
- 90g margarine
- 150g butter, softened
- 250g light muscovado sugar
- 2 eggs
- 350g plain flour
- 1/2 tsp baking powder
- Pinch salt
- 100g dark chocolate flavoured with mint, broken into chunks
In a mixer (or by hand if you’re feeling strong) cream the margarine and butter together then add the sugar and continue to beat until light and creamy.
Beat the eggs in one at a time then fold through the flour mix.
Stir through the dark chocolate and then place the cookie dough in the fridge for around 30 minutes.
Line a baking tray (I ended up using two) with baking paper.
Remove the cookie dough from the fridge and use your hands to divide the dough into 16; roughly the size of a large golf ball. Place onto the tray(s) leaving room for them to spread. Lightly press the top of each one to flatten it.
Bake in a preheated oven at 220C for 12-15 minutes.
Leave to cool on the tray before removing to a cooling rack.
If you’re after a cookie, or even just something warm, baked and comforting then these really hit the spot. Thick and gooey in the middle and crisp around the edges this is just how I like them. I love the cracks that appear in the cookies revealing melted chocolate on the inside; how can you not eat one when it’s basically winking at you? Rich, buttery and sweet the dark chocolate is a welcome bit of bitterness with the mint adding freshness too. If you’re feeling blue, these are for you.