I had the same issue as some others- very crumbly batter. It was the texture of sand, both before and after refridgeration.
Here’s my theory-
The butter sits in the pot of 30 mins to steep. During that time is cools off considerably. So some of the butter sticks to the leaves and isn’t going to come out. So that’s some of the issue. Which could be solved by adding more butter to begin with when you melt it down. Additionally, I think because it’s cooled down a bit, it doesn’t mix in as well as it would if it were super hot butter; semi solid vs liquid. So perhaps after straining and sqeezing the mint out, pop it in the microwave again to get it back to a full liquid? (Personally, I still think the batter will need more liquid to bind it all, but I could be wrong.)
I don’t have enough mint to experiment on my theory right now with a second batch. Next time and I’ll post an update.
As for this batch, when I pulled it out of the fridge to check if it had bounded together, I decided to add more butter because it was still looking like sand. I added almost a full stick (2 tbsp shy of it) of very hot, melted butter and that did the trick to get it to resemble a dough. I then put it back in the fridge to cool again.
I was a bit worried that with that much butter they would spread too much when they baked, since the recipe already warns you that they’ll spread. So I kept adding the melted butter, 1 tablespoon at a time until I got it to bind. I didn’t want to use any more butter than was necessary. Just a handy tip- to get 12 equal sized balls of dough, use a 1/4c measuring cup and pack it in, then take it out to form the ball. Also, at 11 minutes, they werent even close to done. Typically when I cook 1/4c sized cookies (which is the perfect size, btw), they need to cook for 16-18m.
The result:
PERFECT! The extra butter didn’t cause them to spread that much. The cookie were crunchy on the crust and chewy in the middle.
So, next time I make these, I’ve modified the recipe give myself notes!
Ingredients
14 TBSP (almost 2 sticks) unsalted butter
1/2 cup firmly packed fresh mint, roughly chopped
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
heaping 1/2 cup semisweet chocolate chips
Steps
Place the butter and mint in a small saucepan over medium heat. Melt the butter, swirling occasionally. After about 2-3 minutes, when you can smell the mint, turn the heat off and let the butter continue to steep for 30 minutes.
Meanwhile, line two baking sheets with parchment paper, and set aside. Put sugars in the stand mixer bowl. In a separate bowl, whisk together the flour, baking soda and salt.
After 30 mins, strain the butter, pressing the leaves to extract all of the butter from the leaves, as best you can. Microwave the butter for 5 seconds to get it hot again.
In the bowl of a stand mixer, add the butter to the sugars. Beat until light and creamy, 3-5 minutes.
Next, add the egg and vanilla and beat for an additional minute.
Slowly add the prepared dry ingredients to the mixer while running, stopping to scrape the bowl as necessary.
If the texture of the mix is too crumbly/sandy. Microwave the remaining 2 TBSPs of butter from the 2 sticks. Add slowly to the mixer, giving it time to combine before adding more. Once it reaches the appropriate texture, stop adding butter
Finally, add the chocolate chips and mix just until combined.
Remove the cookie dough from the bowl, wrap in plastic wrap, and press flat into a disk. Chill for 1 hour.
Preheat the oven to 350.
Use a 1/4 measuring cup, packed to achieve 12 uniform amounts of dough. Roll into balls and space 6 balls on each cookie sheet (the cookies will spread a bit).
Bake for 16-18 minutes, rotating the pans half-way through.
Let cool on the baking sheet for 2 minutes, and then move to a cooling rack to cool completely.
source https://www.dessertfortwo.com/mint-chocolate-chip-cookies/#comment-27174434192414852
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