Chef Nigella Lawson shared her gorgeous chocolate mint cookies recipe.
“This is my version of after dinner mints,” said Nigella Lawson. Even better, her chocolate mint cookies “don’t take long to make up and bake up”.
Serving a plate of these minty chocolate cookies would pair amazingly well with some coffee.
Nigella Lawson said they “would make a delicious alternative to dessert, and are good anytime as a pick-me-up with a mug of tea or cup of coffee”.
The weekend is the perfect time to give these cookies a go, especially if you have guests coming over.
Taken from her recipe book, Nigella Express, here’s how to make her “delicious” chocolate mint cookies.
Chocolate mint cookies
Makes: 26 cookies
Ingredients
For the cookies
- 100g soft butter
- 150g soft light brown sugar
- One teaspoon of vanilla extract
- One large egg
- 150g plain flour
- 35g cocoa powder
- Half teaspoon baking powder
- 200g dark chocolate chips
For the glaze
- 75g icing sugar
- One tablespoon cocoa powder (sieved)
- Quarter teaspoon peppermint essence
Method
Preheat the oven to 180C (160C fan/gas mark four).
Cream the butter and brown sugar, then beat in the vanilla extract and the egg.
Mix the flour, cocoa and baking powder in a bowl and gradually beat in to the creamed mixture. Finally, fold in the chocolate chips.
Using a rounded 15ml-tablespoon measure, spoon out scoops of cookie dough and place on a lined baking sheet, leaving a little space in between each one.
Bake in the oven for 12 minutes and then let them sit on the baking sheet for a couple of minutes before moving them to a cooling rack, with something on the surface underneath to catch any escaping glaze later.
Put the glaze ingredients into a saucepan with two tablespoons of boiling water and heat until combined. Using a teaspoon, zig-zag the glaze over each cooling cookie.
