OK, y’all. Somebody’s gotta be jokin’ me. As some of you already know, earlier this week Two Red Bowls was named a finalist for Best New Blog in Saveur Magazine’s Best Food Blog Awards. (I may or may not have had to stop typing at least three times in the last sentence to breathe shallowly into a paper bag.) If you feel like voting for me, you can here until April 9th, but with the happy news we already had earlier this month, being a finalist has already surpassed all my wildest dreams. My cup runneth seriously over, you guys. I can’t express how thankful and overwhelmed and gratified I am at all your warm wishes on our engagement and this crazy surprise too. If I think about it too much I get wibbly. Thank you.
So, that said, I would much rather focus on these dark chocolate gems. Ever since I saw these babies on Not Without Salt last week, I’ve been taken with the idea of fresh mint and chocolate together. I actually have a comically low tolerance for mint things (um, bubblegum toothpaste, anyone?) so the idea of a gentler, sweeter mint-chocolate pairing was music to my ears. And they came out phenomenally. There’s a bit of fresh mint chopped up in the cookie dough itself, and one delicate candied mint leaf to top it off, resulting in a mint flavor that whispers rather than yells — a spring breeze instead of winter gales. (Any day now, New York. Any day you feel like it.) The cookie base is a recipe adapted from Call Me Cupcake and How Sweet It Is, and it’s the perfect texture, crisp on the edges but silky smooth in the center, with just a bit of chew. I think you should make ’em. Enjoy!