Cooking with Mint


Derby Mint Julep


  1. For the Mint Simple Syrup:
    • 15 mint sprigs (1 bunch)
    • 1 cup raw sugar
  2. For the cocktail:
    • 3 large fresh mint leaves, plus 3 mint sprigs for garnish
    • 2 cups crushed ice, divided
    • 1 1/2 ounces 100-proof bourbon (such as Four Roses), divided
  3. Special equipment:
    • 12-ounce julep cup


  1. Make the Mint Simple Syrup:

Combine mint, sugar, and 1 cup water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, 5 minutes. Let cool to room temperature. Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a heatproof container and chill at least 25 minutes.

  1. Make the cocktail:

Using your hands, lightly slap mint leaves, being careful not to bruise them, and place in a julep cup. Add 1/3 cup ice, then 2 tsp. Mint Simple Syrup. Pack another 1/3 cup ice on top. Add 1 oz. bourbon and stir. Add another 1/3 cup ice and remaining 1/2 oz. bourbon. Top with remaining 1 cup ice, tightly packing into a dome. Insert a straw into ice and garnish with mint sprigs.

  1. Do Ahead

The Mint Simple Syrup can be made up to 5 days in advance and stored in the refrigerator.

Crispy Chicken with Shallots


  • 2 garlic cloves, peeled
  • 1/2 cup fresh mint leaves
  • 2 tablespoons olive oil
  • 1 cup fresh flat-leaf parsley leaves, plus more for serving
  • 1 teaspoon kosher salt, plus more
  • 1/4 teaspoon freshly ground black pepper, plus more
  • 1 3 1/2–4 pound chicken, halved, breast bone removed
  • 8 small shallots, peeled, root end trimmed


  • Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoon pepper.
  • Season chicken with salt and pepper and spread herb paste over flesh side. Place, skin side up, on a wire rack set inside a rimmed baking sheet; chill at least 3 hours (the dryer the skin, the crisper it’ll get).
  • Place a rack in lower third of oven; preheat to 425°F. Pat chicken dry and place, skin side down, in a large ovenproof skillet, preferably cast iron. Set over medium-high heat and cook, undisturbed, until skin is golden brown, about 5 minutes.
  • Add shallots to skillet and transfer to oven. Roast, turning shallots once, 20–25 minutes. Turn skin side up and roast until skin is very crisp and an instant-read thermometer inserted into the thickest part of thigh registers 160°F, 8–10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.
  • DO AHEAD: Chicken can be rubbed with herb paste 1 day ahead. Keep chilled.

Mint Chocolate Chip Cookies


  • 1/2 cup (1 stick) 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


  1. 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.
  2. Strain the butter, pressing the leaves to extract all of the butter from the leaves.
  3. Meanwhile, line two baking sheets with parchment paper, and set aside.
  4. In the bowl of a stand mixer, add the butter and sugars. Beat until light and creamy, 3-5 minutes.
  5. Next, add the egg and vanilla and beat for an additional minute.
  6. In a separate bowl, whisk together the flour, baking soda and salt.
  7. Slowly add the dry ingredients to the mixer while running, stopping to scrape the bowl as necessary.
  8. Finally, add the chocolate chips and mix just until combined.
  9. Remove the cookie dough from the bowl, wrap in plastic wrap, and press flat into a disk. Chill for 1 hour.
  10. Preheat the oven to 350.
  11. Divide the dough into 12 equal portions, rolling into 12 balls. Space 6 balls on each cookie sheet (the cookies will spread considerably).
  12. Bake for 11-12 minutes, rotating the pans half-way through.
  13. Let cool on the baking sheet for 2 minutes, and then move to a cooling rack to cool completely.