Not being Irish (or fun), I don’t get too hopped up about St. Patrick’s Day. It is, however, an opportunity to put a green bowtie on the dog and bake something minty, and for that, I can get a little excited. So here’s Max in his St. Patrick’s Day finery (don’t be Dublin over with laughter):
And here’s my baking nod to St. Patrick’s Day — Chocolate Mint Chip Cookies. Their taste is reminiscent of Girl Scout Thin Mints, minus the waxy “chocolate” coating. I ordered the mint chips from Nuts.com, and they are indeed minty (in a good way, not like toothpaste):
The cookies are best when baked at least a day before you plan to eat them.
- 8 ounces semi-sweet chocolate chips
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- ½ cup packed light brown sugar
- ½ cup sugar
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 1 cup mint chips (can substitute with any kind of chip)
- Preheat oven to 350 degrees
- Melt the semi-sweet chocolate chips in a microwave-proof bowl (1-1/2 minutes, longer if necessary)
- In a separate bowl, whisk together flour, baking soda, and salt.
- Place butter and sugars in a large bowl and beat using an electric mixer until light and fluffy. Beat in the melted chocolate. Add the eggs one at a time, beating after each addition. Beat in vanilla extract. Add the flour mixture and mix until fully incorporated. Stir in mint chips.
- Using a 2-tablespoon scoop, scoop six cookies onto cookie sheet (they spread quite a bit). With lightly moistened fingers, gently flatten each into a 2-inch cookie. (If desired, add a few chips on top of each cookie.) Bake for approximately 14 minutes, until just set around edges and still soft in the center. Allow to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Ready for the oven
Mmmmm . . . minty
I hope I’m not pushing my luck here, but consider this your green light to have a happy St. Patrick’s Day!