Hope everyone is feeling LUCKY after their St. Patty’s Day celebrations. A little leprechaun whispered this recipe to me and I just couldn’t resist. What better way to be festive than to bake GREEN cookies?? These Mint Chocolate Chip cookies are the perfect St. Patrick’s Day treat. They will make you feel like you have just found the pot of gold at the end of the rainbow….:) No. Seriously. Gooey, minty, chocolaty goodness.
Yield: 24 cookies
- 1 cup Kerrygold butter, softened
- 1 and 1/2 cups organic cane sugar
- 2 large eggs plus 1 egg yolk
- 1 1/2 teaspoon peppermint extract
- about 8 drops of green food coloring
- 3 and 1/4 cups unbleached all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 12 ounces dark chocolate chips
- Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or cooking spray.
- In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.
- Add the eggs + yolk, peppermint extract, and food coloring.
- In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.
- Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.
- Add the chopped chocolate to the dough, and mix until just combined.
- Cover the dough and refrigerate for about an hour.**
- Use a 2-inch cookie scoop to form balls of dough and drop them on the cookie sheet. These are very large cookies, I only did 8 cookies per pan.
- Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.
- Let cool 5 minutes on the pan, then remove to a cooling rack.
*Adapted from the Food Charlatan