Ingredients side by side
As with sweet and savoury, this is a mix you would think wouldn't work. These treats are perfect to serve after dinner alongside a nice cup of coffee. So, what is it about mint and chocolate that make the combo so irresistible? Let's start with the chocolate part, coming from the cocoa as an ingredient the higher percentage the better (e.g. 70% cocoa). Cocoa solids are what make chocolate, chocolate. If chocolate is sold as 70% cocoa, it means it contains 70% combined cocoa mass and cocoa butter, and the remaining 30% is mostly sugar, as well as maybe some flavourings like vanilla, a pinch of salt and an emulsifier called soy lecithin.
Mint and chocolate cookies are rich in flavour, deep and dark with a soft centre and crumbly texture. Now we come to the mint part. In the baking, the most used form of mint is peppermint extract. An extract is a mixture of an essential oil and a medium, usually alcohol, that helps carry the flavour. This extract is quite powerful, so you should be careful with the doses in your baking. Peppermint extract can be substituted in recipes with peppermint oil (a stronger ingredient primarily used in candy-making) but it's also the more expensive ingredient. Important to mention, this is where you can use fresh mint! The leaves have a warm, fresh, aromatic, sweet flavour with a cool aftertaste.
Biscuits after dinner...
Even though for some mint and chocolate cookies are synonymous with Christmas, it is popular all year round. And one of the original purposes is eating after dinner, but why? It was thought that mint will help with digestion and bad breath, and the chocolate makes a dessert out of it – and goes especially good with coffee (but we're partial to a glass of milk because every cookie tastes better with a glass of milk!).
Check out this recipe for the full baking process info with fresh mint: