Choco-Minty Goodness!

I don’t know if its been made clear in the past, but I like to cook, I might even venture to say that I borderline love to cook.  I am intrigued by the way different flavors mesh and can’t wait to buy The Flavor Bible, when it goes down in price.  So, one day I’m blog strolling and I came across this blog, Dolcecakes.wordpress.com which features different baking recipes.  Now, while I think I have the cooking thing done pretty well, but don’t ask me to make a Beef Wellington anytime soon, I have not conquered baking.  So, on this blog I found her recipe for Chocominty Coconut Cookies.  I love mint chocolate so these instantly got printed and I conspired to make them. The ingredients sounded like things I could pick up from my local supermarket,so I decided to give them a go.  After all, I love trying new things, and baking is my next goal.  Well, there are a few more dishes I’d like to master, but I can multitask..

Now, I don’t know the difference between pastry flour and regular flour.  The recipe called for wheat pastry flour, however in the aisle at Stop & Shop they only had wheat flour.  On the package it said great for baking so I went with that since pastry flour wasn’t there.  All the other ingredients were easy, brown sugar and coconut among them.  I get home and set my butter out to become room temperature, which takes forever.  I was getting anxious so I put it in the microwave for 10 seconds.  Then I let it sit while I mixed all the other ingredients.  After adding the butter, I wish it was a little softer, but it was  pretty thick cookie dough.  I’ve only made cookies from scratch one or two times and they were oatmeal cookies, so they should be dry. Since then Pillsbury and Tollhouse have been my cookie go-tos, so this was pretty dry, but i did as the instructions said and rolled it into a log and refridgerated it for the designated two hours.  It instructs you to cut in in 1/4 inch slices, but I had no clue how to judge that, so I decided to wing it and came out with some different sized slices on my cookie sheet. I baked them for the instructed 10 minutes, but they didn’t seem done, so I left them in for a few more minutes.  Not the best idea.

After taking them out and letting them cool, I had a very delicious mint choco cookie.  However, it was tough on the teeth.  Not the best results for cookies.  But they were so good, strong flavors..  At first I had doubts because it used so little mint extract (half teaspoon).  I wondered if the mint flavor would stand out, and it really does.  I will definitely try to make these again, I would like them to have a “gooey” factor, so after I get the recipe down, I might add in some semi-sweet chocolate chips for added “gooey” ness.  They may be hard, but they taste damn good with milk! I shall master baking . . . one day…