April 27, 2019 - 7:42am
Question about Flavouring of Chocolate Chip Cookies
Hello all,
I am making a pretty standard chocolate chip cookie recipe, but I love mint flavoured sweet things and so I want to try adding peppermint extract to the batch. The recipe I'm using calls for 3/4 tsp of vanilla extract because it's a smaller batch than most recipes make. My question is: should I add 3/4 tsp of peppermint in place of the vanilla OR as well as the vanilla?
Thanks,
Chrissy
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My favorite ice cream is homemade mint-chocolate. I've not made cookies in years, so may be talking through my hat on this. You still need the vanilla; it has its own job to do.
I make a 1200g base, which gives me just under 2qts of high chocolate content ice cream. For that amount, I use only about 3g (½tsp) peppermint extract. Any more and it dominates the flavor, even the almost 4oz of bitter chocolate.
Seasoning is a personal thing so experiment until you have what you want.
gary
Hi Gary,
Thank you for your advice! I must now try homemade mint chocolate ice cream too! I did just end up experimenting as you advised and they turned out great!
Thanks!
Chrissy
https://www.amazon.com/Andes-Creme-Menthe-Chocolate-Baking/dp/B0065MVDF8/ref=asc_df_B0065MVDF8/?tag=hyprod-20&linkCode=df0&hvadid=309788716797&hvpos=1o1&hvnetw=g&hvrand=9562544584401707386&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9010310&hvtargid=pla-571092237588&psc=1&tag=&ref=&adgrpid=62386488475&hvpone=&hvptwo=&hvadid=309788716797&hvpos=1o1&hvnetw=g&hvrand=9562544584401707386&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9010310&hvtargid=pla-571092237588
1/4 tsp for a 2-1/2 c. flour recipe sounds about right. With 3/4 tsp you'll likely taste Scope more than chocolate and butter. Guittard makes some good mint chips which are even in our small local grocery. I'm a chocolate mint-a-holic too! If you imbibe try Vandermint, which is chocolate mint liquer made in Holland. Comes in pretty blue & white Delft bottles. Wonderful sub for whiskey in Irish coffee.
Thank you for your reply!
I did end up using a 1/2 tsp for a 1/2 cup recipe (they were small batch cookies) and they turned out fine. I did mention to another user above that I think my extract must be fairly mild because you all advised the same sort of quantity. I agree that mint chips would be great, but as I'm not based in the US, that is basically impossible to find - in the British/American store in my city, I have just recently found peanut butter chips (which I did not know was a thing!). I am currently living in Holland however, so I will look out for Vandermint! And I am Irish, so I will keep the whiskey in my coffee, thank you very much haha!
Chrissy
I'm jealous! We've always wanted to visit as my father-in-law's side is of Dutch extraction (Friesland area). We raised our kids with Sinterklaas Eve traditions. I have several speculaas molds decorating a kitchen wall, and we make an Americanized version of stroopwaffels. I haven't mastered horizontally slicing the thin authentic yeasted batter style; ours is a sticky dough with a pizelle iron but they taste good. Please eat fresh ones for me whenever you can!