maandag 7 december 2009

Maghreb Mint Chocolate Chip Cookies

Maghreb Mint Chocolate Chip Tea Cookies 

“Tea is very versatile in the way it can be prepared. For this recipe I infused butter with tea to give the cookies their very special and exotic flavors. As you bite into these soft and chewy cookies, the first flavors are the very aromatic licorice root, cardamom and clove which are then followed by the sweetness of mint which lingers in your mouth. The best part about this recipe is that everyone has their favorite chocolate chip recipe! Simply infuse the butter and add to your own recipe.”

—Susana Mojica

3 sticks of butter
1 ounce (28 grams) of Rishi Tea Maghreb Mint green tea/Minty Green chai, dry
2 cups of unbleached flour
½ teaspoon of salt
1 teaspoon baking soda
2 large organic vegetarian cage-free eggs
1 cup of raw sugar
1 teaspoon vanilla
1 cup of organic brown sugar
1 bag of semisweet chocolate chips
½ cup of chopped walnuts

Directions for Magreb Mint infused butter: 
Over a very low flame, melt three sticks of butter in a pan.
Add one ounce of Maghreb Mint once butter is completely melted.
Simmer over low flame for about 30 minutes, monitoring closely so that the butter does not burn.
Strain tea from butter using infuser basket, cheese cloth, or strainer. 
You should have one cup of melted Maghreb Mint butter remaining for this recipe.
Allow butter to cool completely before using.

Directions for making cookies: 
Preheat oven to 375 degrees.
In one bowl blend flour, salt and baking soda.
In a larger bowl, pour in the cup of Maghreb Mint butter; add eggs, beating well between each egg, then the vanilla, and beat mixture at a low speed until creamy.
Add flour, chocolate chips, and walnuts to mixture and stir until all ingredients are evenly distributed.
Drop batter by the spoonful onto ungreased cookie sheets and bake for 8-11 minutes or until golden brown.  Do not over bake.
Remove from oven and let cool before enjoying.

Makes approximately 30 cookies.

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