Did you know if you catch a Leprechaun they have the power to grant you three wishes in exchange for their release? Who needs a genie in a magic lamp when you could have a cute little bearded man with a funny accent! Besides, they spend all their days making shoes. Hello!!! A personal shoe maker? Dream come true!! And I wouldn’t mind storing my plethora of
gold coins nickels in a hidden pot of gold at the end of the rainbow (and I’m positive the interest rates are less than at my bank). So to honour these little Irish folklore fairies, I have created these bright green cookies bursting with mint and chocolate. Yeah, I just drooled too, they’re even better than you’re imagining. So quit twistin’ hay and whip up a batch of these. They are absolute heaven warm out of the oven. Don’t say I didn’t warn you if nobody else gets any.
Mint Chocolate Chip Cookies
Makes 2-3 dozen cookies
- 2 3/4 cups all-purpose flour
- 1/2 tsp sea salt
- 1 1/4 tsp baking soda
- 1 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tsp peppermint extract
- 1 large egg, room temperature
- green food colouring
- 300g Mint Chocolate Chips (1 package)
- Preheat oven to 375°F
- Whisk together the flour, salt and baking soda in a bowl. Set aside.
- In a stand mixer (or a large bowl and an electric mixer), beat the butter, sugars and peppermint at medium-high speed until light and fluffy, about 3 minutes. Add the egg and mix until just combined. Stir in 6-8 drops of food colouring until you get your desired shade of green.
- With the mixer on low, add the flour mixture in several batches and beat until incorporated. Using a large spoon, stir in the mint chocolate chips.
- Form dough into balls or use an ice cream scoop and drop them on a non-stick or parchment lined cookie sheet about 1 inch apart. These cookies don’t spread out too much so like to flatten them slightly before baking. Bake for 13 minutes, rotating pan halfway through baking. For a harder cookie, bake for an extra 2 minutes. Let cookies rest on the pan for about 5 minutes and then transfer to a wire rack to cool completely.