- 1 tablespoon premium loose-leaf mint tea leaves
- 1 cup granulated sugar, divided
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/4 cup unsweetened cocoa powder
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/4 cup hot water
- 2 large eggs, beaten
- 1/2 cup mini dark chocolate chips
- 1 cup confectioner’s sugar
Serves: Makes about 30 dozen
In a spice grinder or blender, pulse the tea leaves and 1/4 cup of the granulated sugar until very finely ground. Transfer to medium bowl and whisk in the flour, baking powder, salt and remaining 3/4 cup granulated sugar.
In a large bowl, stir the coca powder, butter and hot water until smooth. Stir in the eggs then gradually stir in the flour mixture. Fold in the chocolate chips. Cover and refrigerate until very firm, at least 6 hours and up to 1 day.
Preheat the oven to 375°F. Line several baking sheets with parchment paper. Put the confectioner’s sugar in a shallow bowl.
Working in batches, form the dough into 1/2-inch balls. The best way to handle the sticky dough is to scoop up a level 1/2 teaspoon of dough, then use the tip of a butter knife to scoop it out of the spoon into the confectioner’s sugar. Once coated, they can be gently shaped into perfect balls. Transfer the cookies to the baking sheets, spacing them 1 inch apart.
Bake until the cookies are cracked but still soft in the middle if pressed lightly, about 6 minutes. Cool completely on the pans on wire racks.