You Will Need:
1/2 cup (1 stick) unsalted butter
1/2 cup firmly packed fresh mint, roughly chopped
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
heaping 1/2 cup semisweet chocolate chips
Place the butter and mint in a small saucepan over medium heat. Melt the butter, swirling occasionally. After about 2-3 minutes, when you can smell the mint, turn the heat off and let the butter continue to steep for 30 minutes.
Strain the butter, pressing the leaves to extract all of the butter from the leaves.
Meanwhile, line two baking sheets with parchment paper, and set aside.
In the bowl of a stand mixer, add the butter and sugars. Beat until light and creamy, 3-5 minutes.
Next, add the egg and vanilla and beat for an additional minute.
In a separate bowl, whisk together the flour, baking soda and salt.
Slowly add the dry ingredients to the mixer while running, stopping to scrape the bowl as necessary.
Finally, add the chocolate chips and mix just until combined.
Remove the cookie dough from the bowl, wrap in plastic wrap, and press flat into a disk. Chill for 1 hour.
Preheat the oven to 350.
Divide the dough into 12 equal portions, rolling into 12 balls. Space 6 balls on each cookie sheet (the cookies will spread considerably).
Bake for 11-12 minutes, rotating the pans half-way through.
Let cool on the baking sheet for 2 minutes, and then move to a cooling rack to cool completely.
See recipe in dessertfortwo.com