There are plenty of ways to make things minty. Mint essence and flavourings are fantastically effective, and of course actual mint is always a good call. But, when I’m baking anything chocolatey and want to add some mint, my go-to is Mint Aero Chocolate bubbles. They’re fantastic. Just big balls of bright green chocolate mint. So, you get some extra chocolate as well as a minty flavour that seeps into whatever you are making. These Minty Double Choc Cookies are a perfect example. The kids love making (and eating) them too. They’re fun!
I like to make these a little fatter than my usual cookies because I find if the bubble is as thick as the cookie when they cook, the bubble kind melts, and you’re left with a big hole. They need to be surrounded, or on the top. So, even though I chop most of my bubbles up, it’s a good idea to make a fat cookie.
This is also one cookie recipe where I find my regular go-to cookie mixture just doesn’t quite work. For whatever reason, it’s a bit too wet. So, I add a little extra flour and leave the dough to rest in the fridge for 10 minutes before shaping it into balls.
One unfortunate thing about Minty Double Choc Cookies is that the green bits on top don’t really stay green. The chunks that are encased in cookie dough stay bright green even after cooking. So you bite into plenty of colour and wonderfulness. But, the bits that are on top go a little brown as they bake. They still taste fabulous, but they kinda look better raw than they do cooked.
These Minty Double Choc Cookies are easy to make, fun and a massive hit with the kids. I really recommend baking with aero bubbles, and the minty chocolate works really well in things like cookies, brownies and cakes.
Minty Double Choc Cookies
- 150 g Soft Light Brown Sugar
- 50 g Caster Sugar
- 125 g Butter - Melted
- 1 Egg
- 1 tsp Vanilla Extract
- 2 tbsp Maple Syrup
- 100 g Mint Aero Bubbles – Chopped into halves and quarters.
- 350 g Plain Flour
- 1 tsp Baking Powder
- 20 g Cocoa Powder
- Preheat the oven to 180 degrees and lightly grease a baking tray.
- In a large mixing bowl, stir together both lots of sugar and the melted butter.
- Add the egg, vanilla and syrup and mix until combined.
- Add half of the aero bubbles and stir until evenly spread.
- Sift in the flour, cocoa and baking powder.
- Mix until it forms a soft dough.
- Place this in the fridge for 10 minutes until it stiffens.
- Divide this dough into 15 balls and place on the baking tray with distance to spread between them. (I bake 6 at a time)
- Press the balls down lightly with the back of your fingers so that they are around 1cm thick.
- Lightly press in the rest of the bubbles.
- Bake in the oven for 10 minutes until the outsides and crunchy.
- Cool on a wire rack.