1 cup unsalted butter (2 sticks), room temperature
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1½ teaspoons vanilla extract
1 teaspoon mint extract
1 teaspoon kosher salt
15 drops green food dye
2½ cups all-purpose flour
2 cups 56% semi-sweet baking chocolate, shaved with a knife, extremely thin
Preparation
1. Preheat oven to 325°F.
2. Using a stand mixer fitted with the paddle attachment, cream the butter and sugars until fully combined, about 2 minutes. Add the vanilla, mint extract, green food dye and kosher salt to combine.
3. Add the flour and mix on low speed until combined, scraping down the sides of bowl as necessary.
4. Add chocolate and mix on low only to distribute.
5. In the mixer bowl, using your hands, form dough into a ball and scoop the dough ball onto parchment paper. Compress tightly (remember there are no eggs in this recipe to bind) and roll into a log about 3 inches in diameter (should make around two logs).
6. Refrigerate overnight. (In a pinch, pop into the freezer for an hour).
7. Slice log into 1/2-inch rounds. Place 1-inch apart on a parchment paper lined baking sheet and bake in preheated oven for 12-15 minutes (depending on your oven) until the edges begin to brown and tops are no longer translucent. Undercook the cookies a bit so they will be chewy (which may mean less time than the 12-15 minutes).
8. Cool completely on a wire rack.
9. Store at room temperature in an airtight container for 7 days. Dough will keep 7 days in the refrigerator or in the freezer for 1 year.
Mmmmm....I love coffee ice cream! Probably be a good cookie too!
I love that ice cream! I saw you suggest it on another site and had to find it and try it!
Hi Angela yes, I found it last summer I think, decided I had found ice cream heaven!
Your cookie recipe; is it something you can easily copy&paste? I will prolly NOT make it, so don't go to lots of effort...but still I am curious!
Ingredients
Preparation
1. Preheat oven to 325°F.
2. Using a stand mixer fitted with the paddle attachment, cream the butter and sugars until fully combined, about 2 minutes. Add the vanilla, mint extract, green food dye and kosher salt to combine.
3. Add the flour and mix on low speed until combined, scraping down the sides of bowl as necessary.
4. Add chocolate and mix on low only to distribute.
5. In the mixer bowl, using your hands, form dough into a ball and scoop the dough ball onto parchment paper. Compress tightly (remember there are no eggs in this recipe to bind) and roll into a log about 3 inches in diameter (should make around two logs).
6. Refrigerate overnight. (In a pinch, pop into the freezer for an hour).
7. Slice log into 1/2-inch rounds. Place 1-inch apart on a parchment paper lined baking sheet and bake in preheated oven for 12-15 minutes (depending on your oven) until the edges begin to brown and tops are no longer translucent. Undercook the cookies a bit so they will be chewy (which may mean less time than the 12-15 minutes).
8. Cool completely on a wire rack.
9. Store at room temperature in an airtight container for 7 days. Dough will keep 7 days in the refrigerator or in the freezer for 1 year.
Oh those DO look wonderful, ty!
You're welcome!
Wait a minute: An ice cream made into a cookie or a cookie made into an ice cream?
Tonight, I'd enjoy a piece of Blackforest ice cake, for instance,
or of Lemon meringue ice cake
I must be hungry for sweets...those look SO good Marianne
Lol - I know that well enough, Virginia, they are indeed very tempting. Yummy!
Pop said you could really cook, so you pick a flavor and we'll eat it no matter what you pick!
Guinea pigs! Woohoo!
https://www.turkeyhill.com/frozen/ice-cream/all-natural-recipes/vanilla-bean
An excellent idea!