Mint Chocolate Chip Cookies

After our trip to Japan last November, and realizing that one of my friends was more of a Japanophile than I had thought. We all became fully immersed in the concept behind Japanese idols. For anyone that’s not familiar with what I’m talking about, there is a large segment of Japanese pop culture that is devout to idol groups. These are typically young singers/dancers in the music industry that are sort of role models for the youth. These are not your typical starlettes, they’re not overly done up, they aren’t always the best singers, or dancers either 😉 they’re made to feel real and attainable with a “this could be you!” feel.

So what does this have to do with Nomday? As I mentioned in some previous posts, I’m currently cooking through the Easy Gourmet cookbook by Stephanie Le, my all-time favorite food blogger. And the other day, I started thinking… I think I have a food blog idol! Her book isn’t written by the head chef of a Michelin star restaurant, where you read it knowing they have knowledge you’d never know without attending Le Cordon Bleu. I find daily inspiration reading her blog with the “this could be you” feeling. ^-^ Now, enough idolizing, on to the recipe!

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Preheat the oven to 350˚F. Sift the flour, baking soda, baking powder and salt into a bowl and set it aside. Cream the butter and sugars until light and fluffy. Add the egg and mix well. With your mixer on low, slowly incorporate the dry flour mixture.

Stir in the chopped mint and chocolate chunks. Chill in the fridge overnight for best results.

Line a baking sheet with parchment paper or a silicone sheet. Using a melon baller, scoop and roll into balls placing them 2 inches apart.

Bake until golden brown but still soft, about 13-15 minutes. Cool on sheet for 10 minutes then move to rack to cool completely.