Double Chocolate Chip Cookies with Creme de Menthe Drizzle

Since Monday, I've been: driving with my windows all the way down on my lunch break, wearing shorts to workout in (even for my early morning runs), sleeping sans-flannel sheets with the fan on, and trying to cope with an insatiable craving for burgers and ice cream. I think it's safe to say that it's officially summer...or spring.

Yesterday was a high of 90 here in Richmond, VA. While some have expressed some concern over the sudden and extreme change in temperature (remember when it snowed 4 inches two weeks ago?), the general consensus is happiness over making it out of the never-ending winter in one piece.

I thought we should celebrate with cookies: Double chocolate chip cookies with a creme de menthe drizzle, to be more specific. [You're right if you think these look familiar. I made them for St. Patrick's Day last month.]

Do you consider mint a winter flavor? If so, I understand. I can see the connection between the coolness/colors of mint and a wintery wonderland. But do you think of mint as a spring flavor too? Why not, it's refreshing and leafy and green. I picture minty iced tea, mojitos, and bowls full of fresh berries. Girl Scout thin mint cookies might be another reason I think of mint around this time of year...

The cookies themselves are pretty solid. They aren't gooey like brownies. Instead, they're dense and chewy and very chocolatey. Growing up, my little brother was infatuated with Betty Crocker's double chocolate chunk cookies. He'd stand on a chair and stir up the dough all by himself (*adorable*). Regardless, I'm fairly certain these would have his kiss of approval as a good substitute. Once they are made, the minty drizzle takes all of 2 minutes and adds both some color and contrasting flavor/texture.

I'd say it's match made in heaven...kind of my feelings about me and springtime :)

Double Chocolate Chip Cookies 

with Creme de Menthe Drizzle

Cookie Dough Adapted from How Sweet It Is

Servings: ~ 24 cookies

1 2/3 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature (1 1/2 sticks)
1 cup light brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yoke, room temperature
2 teaspoons vanilla extract
1 cup chocolate chips

Drizzle
2 tablespoon creme de menthe
~2 cups powdered sugar, plus more if needed

• Preheat oven to 325 degrees and line baking sheet with parchment paper or a silpat. In a bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.

• In the bowl of a standing mixer, beat together butter and sugars for 3-4 minutes or until fluffy and pale. Add in egg and egg yoke, along with vanilla extract, and mix until combined.

• Slowly stir in dry ingredients. (You may have to do some of the incorporating by wooden spoon or hand.) Scoop dough into balls and bake for 9-12 minutes or until the edges are set and the centers look close to set. Allow to cool on the baking sheet for 5 minutes, during which you can make the drizzle...

• Drizzle: Slowly add powdered sugar into a bowl with creme de menthe, using a fork to stir. Add as much sugar as needed to get a drizzle-consistency. (It should slowly drip in a ribbon when the fork is lifted away from the bowl)

• Place a piece of wax or parchment paper under a cooling wrap and move warm cookies on top of it. Using the same fork, drizzle in a back-and-forth movement over each cookie. Allow to finish cooling before storing in an airtight container.