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Mint Chocolate Chip Cookie

Ingredients

COOKIE BASE

  • ½ cup unsalted butter (113 grams) at room temperature, plus more for the pan
  • 1½ cups powdered sugar (180 grams)
  • 1 large egg white at room temperature
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • ¾ teaspoon kosher salt such as Diamond Crystal
  • 1 cup all-purpose flour (130 grams)

Topping

  • 1 ounce bittersweet dark chocolate
  • 4 ounces white chocolate 113 grams
  • ½ teaspoon extra-virgin olive oil
  • ½ teaspoon peppermint extract
  • 2 drops blue food coloring not gel
  • 1 drop yellow food coloring not gel

Instructions

Prepare the cookie base:

  • Heat oven to 325 degrees. Grease a 9-inch square baking pan. Line the pan with parchment paper so there’s overhang on two sides.
  • In a medium bowl, using a flexible spatula or wooden spoon, cream together the butter and the powdered sugar until smooth. Whisk in the egg white, peppermint and vanilla extracts, and salt until smooth.
  • Use the spatula or spoon to stir in the flour until just combined. Do not overmix.
  • Spread the dough as evenly as you can across the prepared pan. Best to use an offset spatula. Bake, rotating halfway through, until lightly golden on top with golden-brown edges, 25 to 30 minutes. Take care not to overbake. Let the cookie cool completely in the pan, about 1 hour. (It will harden as it cools.)

Prepare the topping:

  • Using a sharp knife, finely chop the dark chocolate into thin chips, like wood shavings. Heat the white chocolate in 15-second intervals in the microwave, stirring between each, until melted and smooth. Stir in the olive oil, peppermint extract, and food colorings. You should have a minty blue-green color. Using a small offset spatula, spread this evenly across the top of the cooled cookie, leaving a ½-inch border. (You’ll slice them off later.)
  • Top the cookie with the dark chocolate chips while the white chocolate is still wet. (Alternatively, you can grate the chocolate over using the largest holes of a box grater.) Refrigerate or freeze (NB I would not do this, see post) until the white chocolate is just set. (Cookies should not be super hard before cutting.)
  • Remove the cookie from the pan and transfer it to a cutting board. Slice off the four naked edges to discard or to snack on. Cut the remainder into long, irregular shapes, starting at the corners. These cookies keep fresh in an airtight container for up to 3 days.

Notes

Both white chocolate chips and a quality white chocolate bar work well, but if at any point in the melting process, your chocolate seizes or wants to firm up, dribble in a little more olive oil to smooth it out.