I Mint To Do That

Being the novice gardeners we were at planting time last year, we heeded some advice and other we ignored completely. I had been warned by book and person that mint will take over your garden and never let it go. Eh. I thought. So it gets a little out of control. I can handle it, right? WRONG! My itty bitty mint plant is now more of a mint tree. The Asian eggplants and red bell peppers that share it's space are struggling for light and growing room. Dear husband began the clearing and the turning of soil necessary to facilitate the fall plantings taking place at the beginning of September. As he ripped up sun scorched cucumber vines and withered crookneck squash,  he warned that my over abundant mint was next to go.

Before he could hack my precious plant to pieces I cut as much mint as my largest kitchen bowl could handle and brought it in to dry. The last time I dried herbs, I hung parsley in my kitchen window. That method worked just fine and brought a homey aesthetic to the kitchen. But the leaves got a little dusty and as the herbs dried, they slipped out of their bundles and made a big mess in my sink. But this time around, I have a big, bad, brand new dehydrator! Bah-bah-baaaaaah....

The trays are loaded and in four to six hours I'll have preserved some of my prolific mint for future use. I'll mostly be using it to make tea (yummo!) but since mint and chocolate go together like toilets and toilet paper, I couldn't resist throwing some in to my favorite chocolate chip cookie recipe. Get out your stretchy pants....you'll want to eat a whole dozen!

Chewy Chocolate Chip Cookies with Mint

(adapted from Martha Stewart's Cookie Book)

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
• 1/4 cup fresh mint, finely chopped or 2 Tbsp. dried

Directions

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips and mint.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.