Just in time for St. Patrick’s Day! Cookies with a kick. They’re green. They’re minty. Sure they’re not shaped like shamrocks, but do they need to be? Here’s my recipe for awesome Mint Chocolate Chip Cookies:
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup of butter flavored shortening (or unsalted butter at room temperature)
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp peppermint extract
1 tsp vanilla extract
2 large eggs
A few drops of green food coloring
5 oz mint morsels (1/2 of a 10-oz bag)
5 oz semi-sweet chocolate chips (1/2 of a 10-oz bag)
1. In a small bowl, combine flour, baking soda, and salt. Set aside. In a medium bowl, cream together shortening (or butter), white sugar, brown sugar, vanilla extract, and peppermint extract. Add in the eggs, scraping the bowl every now and then to make sure everything is well incorporated. Don’t forget your food coloring! Add in a few drops of green food coloring, mixing every now and then and adding more color until you get the desired green you’re looking for.
2. Once you have your green sugary butter, gradually add in your flour mixture and stir until well combined. Fold in your mint chips and chocolate chips with a spatula.
3. Place rounded tablespoons onto a baking sheet covered in parchment paper. Ok here comes the crazy part, I always always always freeze my cookie dough. I’ve found that freezing the dough for about an hour or two before baking helps the cookies from spreading into a thin mess once in the oven. I’ve also heard that it helps the ingredients really combine thoroughly. So pop the baking sheet with dough balls into the freezer for a bit to toughen them up. You can place them super close together on the baking sheet. You’ll be adjusting them once they’re frozen anyways. You can freeze them for an hour or two, or even overnight. Whatever your schedule allows.
4. While the cookies are in the freezer, preheat your oven to 350 degrees. Remove the dough from the freezer and place on parchment line baking sheet about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly brown. Let cool on baking sheet for about 5 minutes, then remove to wire rack to cool completely. Apparently in Irish, “bain sult as” means ENJOY! So from my Irish roots to yours, BAIN SULT AS!
[Yields about 4 1/2 dozen cookies]