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Einkorn Chocolate Mint Chunk Cookies (with Sourdough)
During the winter months, I love to make chocolate mint chunk cookies. Ghiradelli, Andes and Nestlé all have variations on chocolate mint chunks, some with a base of white chocolate and some with milk chocolate. They’re usually only available around the holidays and, even if you can find them, you may have different chocolate preferences, so I’ve included instructions on how to make your own chocolate mint chunks below.
These cookies are inspired by the recipe on the back of the Ghiradelli peppermint chunks bag, however, I use whole grain wheat and this year, for the first time, I added sourdough starter to the dough on the request of a Breadtopia fan. The idea is to use up some sourdough discard and possibly impart some benefits of fermentation to the cookies.
The cookies turned out great, with a crispy texture and strong chocolate-mint flavor. I can’t taste the sourdough despite chilling the dough overnight in the refrigerator, so I plan to test sourdough starter in other cookie varieties in the future because I’m curious if the lactobacillus flavor will come through.
Wheat Types
You won’t have to change the hydration of the recipe if you use all purpose flour, whole grain einkorn flour or whole grain white sonora flour (last year, I used this). I haven’t tested the recipe on whole grain red wheats, rye, Kamut or durum, but I suspect you will want to add a tablespoon of water to the dough with those varieties. And if you’re doubling the recipe with one of these thirstier wheats, you can use a fifth egg instead of extra water, especially if you want a chewy rather than crispy cookie.
With my latest batch, using einkorn, I found the dough to be quite soft and sticky, almost like buttercream frosting. Once chilled, it was fine to work with, though. When making the dough ball, I suggest you scoop a portion of the dough out of your bowl with a spoon and then use damp fingers to roll it if you find it crumbles a bit. The photo gallery after the recipe shows the dough’s consistency.
Making Mint Chocolate Chunks
You can make your own mint chocolate chunks using your favorite chocolate, peppermint extract, a microwave or double boiler, and a sharp knife. Simply melt the chocolate (283g or 10 ounces) and then add a very small amount of peppermint extract (from a few drops to 1/2 tsp or more) until you achieve the mintiness you prefer. Peppermint extract is not as potent as hot peppers, but still wash your hands and avoid touching your eyes if you get it on your fingers.
I find dark and milk chocolates melt quite easily but white chocolate feels dryer and has a lower melting point. It’s easy to make it seize or to scorch it. I recommend you add a small amount of butter or heavy cream before beginning to melt white chocolate and then go very slowly. You can also buy white chocolate specifically designed for melting. It has some mysterious-to-me ingredients, but might be worth using nonetheless.
Einkorn Chocolate Mint Chunk Cookies (with Sourdough)
Chocolate mint chunk cookies are relatively unique, especially when made with sourdough starter and whole grain wheat. This is a delicious way to use sourdough discard, and whole grain einkorn ups the nutritional value of this treat. I've included instructions on making your own mint chocolate chunks in case you can't find them at the store or you want to use your favorite chocolate as a base.
Ingredients
Instructions
Cookie Dough
Baking
Homemade Mint Chocolate Chips
Shopping List
Einkorn Chocolate Mint Chunk Cookies (with Sourdough)