Ahhh, the sweet surrender… I am doing so well ‘clean eating.’ I have modified it a bit — trying to eat as healthy and as close to clean as possible. I have almost completely eliminated high fructose corn syrup and GMO’s from my diet, and I am trying to eat with a conscious awareness of animals and the environment. It’s almost like a step beyond ‘clean eating.’ I feel healthier, more aware and energetic. I have kept up a strong yoga practice and am well on my way to becoming a Yogi. To date, I have lost 8lbs., while still allowing myself an occasional beer or glass of wine. But, I NEED sweets. I crave sugar (see my low-carb cheesecake post.) A long time ago I did the Weight Watchers core diet. It was very much like clean eating. I learned most importantly from Weight Watchers not to deprive myself, so welcome to the sweet surrender (in moderation.)
For my sweet surrender this time I had fresh mint that a dear friend gave me from her garden. What do you make with fresh mint (besides mojitos of course)? Fresh mint chocolate chunk cookies. I made these a long time ago, but this time I geared the recipe towards using healthier more sustainable ingredients. Below is the recipe. It is a smaller recipe so you don’t go over with your sweet surrender. Indulge and enjoy.
FRESH MINT CHOCOLATE CHUNK COOKIES (recipe adapted from http://www.unegaminedanslacuisine.com/ — the beautiful picture above is from that website too)
[Note: This recipe yields only 12-15 cookies, but it can easily be doubled.]
1 1/2 cups of all-purpose flour (I used King Arthur)
1/2 tsp of salt
1/4 tsp of baking Soda
1/2 cup of unsalted butter, at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of pure cane sugar
1 egg, lightly beaten (I used an organic egg from a local farm)
1/2 tsp of pure vanilla extract
1 cup of dark chocolate chunks (Whole Foods 365 brand)
1/4 cup of chopped fresh mint leaves
In a medium size bowl, sift together the flour, salt, and baking soda. Set aside.
Place the butter, and both sugars into stand mixer bowl fitted with the paddle attachment (or any large bowl if using a hand held mixer.) Beat on medium speed until light and fluffy (about 3-5 minutes.)
Add egg, mint and vanilla, and again, beat on medium speed until well combined.
Switch the speed down to low, and slowly add the flour mixture, beating only until the streaks of flour have disappeared.
Add in the chocolate chunks.
Using a large wooden spoon or rubber spatula, mix chunks until well combined.
Preheat the oven to 375ºF. Form the dough into balls that are about 2-inches in diameter (roughly about 2 Tablespoons.)
Place the cookies on baking sheet, leaving about 1-inch of space between each one (these don’t spread very much.)
Bake until light golden, about 10-12 minutes.
Remove the cookies from the oven and transfer them to a cooling rack.
Makes 12-15 cookies