Double Chocolate Mint Cookies

I used to make this to sell..so the recipe was kept away from my own forum too. Now I don't sell it anymore. But i would rather teach instead. Here's my all time favourite recipe to share.

and someone from Malaysia once bought my cookies too. Read her review about it:

http://sweetsformysweet.blogspot.com/2005/11/cookies-galore.html




Ingredients
115g salted butter
180g Self Raising flour
1 tbsp cocoa powder
80g castor sugar
50g light brown sugar
1 egg, beaten
1 tube of Polo mints**
1 cup of chocolate chips

Method
1. Crush polo mints in a bag, set aside.
2. Cream butter, sugar in a mixer till creamy.
3. Add egg to beat till well mixed.
4. Turn off mixer and fold in flour, chocolate powder, chocolate chips and crushed mint.
5. Lined a baking tray with baking paper.
6. Use a piped bag to squeeze out tiny spots on the paper
7. Bake in preheated oven 180 for 15 mins.
8. Remove and cool completely on wire rack.

Important Notes
The most important ingredient here is the mint. Best to get Polo Mints. It only cost 40 cents for a tube. If you can't find Polo Mints(the famous tagline was "The Mint with a Hole"), then use any candy mint that are just hard mints..not soft mints.

Don't attempt to use Peppermint Essence. It will make the cookie taste somewhat artificially 'plasticky'.

To get the cookie to look like Famous Amos', you need to pipe it out on a sheet of baking paper. The raw dough should look like a tiny 5 cent coin. When its baked, it will spread out a bit.

To get the cookie to be more flat and spread thinly, use more butter. Add 50g more.

Notice I do not add Vanilla essence. As the highlight was MINT.

If you use confectionery chocolate(means chocolate that you get from supermarkets, ready to eat), you need to adjust the sugar content as confectionery chocolate are already sweeten.

Gina for sharing this recipe with us. This is definately a must-try. Will go out to look for the polo mint today so that I will be able to try it tomorrow. Can I just ask, how fine should I crush the polo mints? Should it be like the texture of fine or coarse salt??

put it in a plastic bag and hammer it!
I like the texture to be in bits and pieces.not fine grain so when the cookie is baked, you can still get a bit of bite in it.



the cookies I bake for shipping to Malaysia look very different because I added more butter so the cookie spreads out more during baking.

Hi Gina,

Thanks for sharing the recipe

Thanks for sharing Gina. This is a must try recipe.

yummy!
now I knew the secret..polo mints!

Tried making the cookies at 6am this morning. This recipe was so easy to follow that I took me less than an hour to make, bake and eat it. By 6.30am my kitchen was filled with the lovely chocolate aroma. The cookies came out excellent. Crunchy and the mint makes a whole lot of difference to the cookies. It really taste GOOD!!!
The cookies looks exactly like the one Gina posted here except that mine had specks of white mints on it.

THANKS AGAIN GINA!

Thanks for sharing this recipe Gina. I love anything choc n mint. Can't wait to try it.

Thanks for sharing Gina..

thanks for sharing the recipe gina! the cookies look fabulous! will definitely try it out soon!

Dear Gina

You are so big hearted to share your recipes to the T. Thanks a bundle. Just one Q, can the egg (since its only 1) be omitted and replaced with cream/milk?

Ambika

Ambika

Don't replace egg with cream or milk. The egg in this recipe helps to make the cookie crunchy and flavourful. A trick I learnt from my aunt who used to bake to sell too. She told me that if I want to replace egg, I should use the equal amount with melted salted butter.(means melt the butter over a pot till it turns into liquid).

So if the egg is 55g, the melted butter should be 55g too.

Dear Gina

Thanks for the tip - will try and let you know the outcome

Ambika

Gina,

I am having difficulties locating polo mints over here in Malaysia. What is the next mint candy recommendation that u suggest?

Isoo_chin,

I found them at the Shell station.

~anu~