It was a truly beautiful occasion when I was reunited with my silicone baking utensils and mother’s oven… I’ll spare you the details, but a tear or two may have been shed. And what better way to celebrate making it through a first week of placement in a commercial law firm than baking? I’m sure you’ll agree that it was inevitable. I’m only sad that it took me a whole 9 days of being home before I had the time to bake something.
The inspiration for this recipe came from Andie, an American friend from Strasbourg that spends far too much time on Reddit and has the unfortunate non-aversion to Betty Crocker. She polluted my facebook wall (timeline?) with a link to that travesty of a website, but she did so with the best of intentions and so I moved past the pre-made “cookie” mix to distil the essential idea: add some peppermint extract and green food dye to a basic chocolate chip recipe.
Though I was thrilled to be sharing breathing space with an oven, I did not actually experience the joys of switching it on as I was due to leave later on and so had to leave the supervision of the action in the capable hands of my mum. For that reason, I decided to re-visit the bar cookie, a delightful mix between a cookie and a brownie. Minimal fuss as it avoids the dropping or rolling of cookie balls, and resting in the fridge covered in clingfilm for a few hours did it no harm (though this is not necessary).
Unfortunately, this failure to personally oversee the baking of the cookies to their termination turned out to be a fatal flaw in my plan. For, using her powers of sorcery, somehow my mother managed to remove all the green from the cookies between minutes 30 and 45 in the oven. Alternatively, I may not have added quite enough food dye, but I prefer the former explanation. They still taste minty, which I guess is the main thing… just if I was making them again I’d either use the dye paste-gels or quite a bit more food colouring.
260g plain flour
1 teaspoon baking soda
170g unsalted butter, softened
165g brown sugar
100g white sugar
1 large egg
1 tsp peppermint extract (bonus points if its in date… the one I used may have been older than I, but it didn’t poison anyone!)
1/4 tsp green food dye (was what I used… I’d advise at least 1tsp to try for proper greenness)
150g dark chocolate chips (I only had milk, but dark would have been better)
- Preheat the oven to 170oC
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until the mixture is light and fluffy, about 2 minutes.
- Add egg, mint, and green dye, mixing until they are fully incorporated.
- Add flour mixture, and beat until just combined.
- Stir in chocolate chips.
- Transfer dough to a brownie/swiss roll pan (preferably silicone) and press to flatten, covering the bottom of the pan. Bake until the edges are brown, 40 to 45 minutes.
- Transfer to a wire rack to cool, 15 to 20 minutes.