One of the things I do to save money is to not have satellite or cable TV service. I am not home much, and any free time I have is spent working on blog posts or reading emails. Because we don’t have TV, the kids have a pretty good movie collection. A lot of the movies are the old Disney VHS from when I was young.
Can we all agree that The Little Mermaid is the BEST?
In spite of a decent selection of movies, my kids still want to watch the same ones over. And over. And over. As I am typing this they are asking to watch Bee Movie, and I am saying FOR THE LOVE OF ALL THINGS HOLY NO! I can’t take it anymore! No one told me that kids are born without the need for variety. They will eat the same mac and cheese and watch the same movie all day every day if you let them.
Since I am a adult and need a little variety in my life, I decided to shake things up a bit. I took my favorite chocolate chip cookie recipe and added peppermint extract and green food coloring to make these cookies perfect for St. Patrick’s Day!
They bake up super soft and chewy, thanks to the chill time. The dough also freezes great, just scoop and freeze then place in freezer bags until ready to use. Don’t thaw, but add a couple extra minutes on the cooking time.
Mint Chocolate Chip Cookies
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons peppermint extract
10 drop green food coloring
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup semi-sweet chocolate chips
Using a stand mixer or hand mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy. Mix in egg, extract and food coloring. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Add 1 cup chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly and chill for at least 1 hour and up to 2 days. Chilling is mandatory for a tall and puffy cookie, if not chilled the dough will spread too thin.
Preheat oven to 350F. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Roll balls of dough, about 1 Tablespoon of dough each, into balls (dough may be crumbly but it will come together once you start rolling.) Press remaining 1/4 cup chocolate chips into the tops of cookies. Bake for 8-9 minutes, until barely golden brown around the edges. Do not over bake, they will continue to cook on the cookie sheet. Allow to cool for 5 minutes on the cookie sheet.
Recipe adapted from Anna Olson