Seriously, what is up with this year's monsoon?! I've never experienced such torrential, non-stop rain in Korea before... Don't get me wrong, I love a good downpour, but this is just ridonkulous. And it's supposed to keep raining for the rest of the week. Not that I have much to complain about... while everyone else is wading about in knee-high water (yet still trying to keep their heads dry with flimsy umbrellas), I get to stay dry at home while painting raindrops and baking cookies. I guess this is one of benefits of not having a real job. ^^
While churning out a bunch of thin mints today (thanks to those who have ordered!), I had the urge to make mint chocolate chip cookies.
I found these to be the ideal kind of chocolate chip cookie- slightly crispy on the outside, yet still chewy on the inside. Jackpot. Also, the mint flavor is rather subtle, but after a few more bites, the mint creeps up on you and it brings back memories of Christmas. :)
Minty Chocolate Chip Cookies
140g all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
100g sugar
25g grape seed oil (canola will work too)
25g water
1/2 tsp vanilla extract
1/4 tsp mint extract
6g blackstrap molasses
30g chocolate chips
Preheat oven to 350F or 170C. Sift and mix all dry ingredients (except sugar) together. Whisk all wet ingredients, including the sugar, in a separate bowl. Combine wet with the dry. Add chocolate chips and mix until just incorporated. Place spoonfuls of batter onto cookie sheet and slightly flatten with fingers (not too much though). Bake in oven for 9-10 minutes. Don't let them get too brown, or they will be crunchy when they're cooled... or maybe that's what you prefer :). Remove from oven and transfer immediately to wire rack. Gobble up while they're still warm, with a tall glass of non dairy milk! :)
(source: Korea Herald)
Anywayyy... time to get back to baking. Please stay safe in this weather and don't get swept away by the flooding!