Herbaceous Mint Choc Chip Cookie

Walls: Line 2-3 half-sheet pans with parchment paper. Preheat oven to 375°F (191°C). Combine butter and sugar in a large bowl or the bowl of a stand mixer fitted with the paddle attachment until well combined. In a separate bowl, whisk together flour, baking soda, and salt, and set aside. Finely chop your mint.  Add your egg whites, vanilla, peppermint and chopped mint leaves to a bowl, mixing until well combined.  Add the mixture to a blender or food processor.  Blend slowly, just until the leaves have been ground up (do not overmix!).  Add the egg white mixture to the butter-sugar mixture, beating until well incorporated. Beginning on low/med speed, add the flour mixture to the butter-sugar mixture in 1/4c increments, scraping down the sides of the bowl as needed. Mix until your dough just comes together. If you are not using a stand mixer, you may need to finish mixing using your hands. The dough should have a slightly crumbly texture that holds together when pinched between your fingers. On a lightly floured surface, knead until smooth with dry hands. Roll into 2 separate balls and wrap with plastic wrap. You can use the dough right away, or refrigerate for up to 24h in advance. 

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Dust your work surface and parchment paper with flour. Unwrap a dough ball, cut it in half, and place it on the parchment paper. Roll it out into 1/8” thickness and place the parchment on a sheet pan. If you are using an Edible Architect cookie texture roller, roll it across your dough before cutting roof pieces. Use a generous amount of flour.

 

Cut out your Edible Architect cookie cutter construction set pieces, beginning with the largest first. Be sure to make two each of the relevant pieces, as required by your blueprints. Save your cutouts to bake for decorations. If any pieces break, gently push them back together before baking. Keep any scraps, mushing them into a ball, and knead them (wetting hands if necessary), before rolling out again. Repeat until you have cut out all pieces and removed all cutouts from window and door openings. Gently press mini chocolate chips into the surface of each piece, ensuring you do not press too hard or press too close to any edges. Place the parchment-lined baking sheets in the oven for approx. 12 minutes, or until just beginning to brown. 

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Once all of the pieces are baked, allow them to cool for 10-15 minutes, then transfer to a wire rack or parchment-lined countertop to cool completely. Once cool, pieces should have a crisp texture and should be sturdy enough for construction. Do not worry if you have any breaks. You can repair them with royal icing (mortar) and set them aside to dry. 

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Mortar: Add 3 large egg whites (at room temperature) to a large bowl or the bowl of a stand mixer fitted with the whisk attachment, and whip on high approx. 2-3 minutes, until foamy. 

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Dry-mix confectioner’s sugar, cocoa, and cream of tartar, then add this mixture slowly to the egg whites. Beat slowly until combined, scraping down the bowl with a spatula if needed. Increase the mixer's speed to high, and continue beating for 5-7 minutes. The consistency should be airy and firm enough to hold your building together. If you need a thicker consistency, add confectioner’s sugar. If you need a thinner consistency, add a small amount of water. 

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Fill a pastry bag, fitted with a tip if desired (wide enough to accommodate thick frosting), and seal the end with a clip. Your mortar should be used right away! 

 

Follow the build plan on the back of your cookie cutter construction blueprints to construct your house.