Thursday, April 10, 2008

Chocolate Mint Melties

My boyfriend wanted a wheat-free cookie with dark chocolate + he loves mint! Dreena's chocolate mint melties seemed like the perfect candidate to satisfy his craving. I didn't have mint chocolate, so subbed regular dark chocolate chips - gave them a whirl in the food processor, although next time I'm just going to give them a semi-rough rough chop. Although I omitted the dry sugar, the sweetness level was perfect for me. Since I needed more mint flavor, I went with 1/2 tsp vanilla extract & 1 1/2 tsp peppermint extract - next time I will try 1 1/4 tsp peppermint** to see if there's a better balance between chocolate & mint. The cookies are a little crumbly & more cake-like to me, I want to try them again using egg replacer + a little more flour to see if they would result in a slightly denser & chewier cookie texture.
Chocolate Mint Melties
3 oz/85 grams dark chocolate
1 1/8 cups whole spelt flour
3 tblspn cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt

¼ cup pure maple syrup
2 tblspn agave nectar
1/2 tsp pure vanilla extract
1 ½ tsp peppermint extract**
¼ cup organic coconut oil (a touch generous)
  • Preheat oven to 350F & line baking sheet with parchment paper.
  • Give chocolate a thorough chop, leaving small & medium-small chunks.
  • Transfer chocolate to a bowl & combine with dry ingredients, sifting in flour, cocoa powder, baking powder & baking soda, & whisk to combine.
  • In a separate bowl, combine syrup, agave nectar, vanilla & mint extracts + oil & stir until well mixed.
  • Add wet mixture to dry, & stir until just combined (do not overmix).
  • Spoon/scoop batter onto baking sheet, spacing evenly.
  • Place 1 to 2 chocolate chips on top of each cookie & press down slightly to flatten.
  • Bake for 11 - 12 minutes, depending on the size of your cookies.
  • Remove from oven & allow to cool for a minute or so on the sheet, then transfer to a cooling rack.
  • Makes about one dozen/12 cookies.

No comments: