Mint Chocolate Chip Cookies


On this day last year: Vegan Italian Vegetable Casserole 


It is St.Patrick’s day, so I made you green cookies! Huzzah!

I am sorry that technology has not figured out how to share cookies via the Internet, because these cookies are scrumptious, and I would love to share them with you!

However, if you are looking for a way to get festive for St. Patrick’s Day or Christmas next year, look no further! These cookies are soft, moist, and the perfect blend of mint and dark chocolate. Be warned- you are going to want to eat all of the dough before the first batch finishes baking!

I hope you are having a wonderful St. Patrick’s Day, and I hope you’ve got your green on!

Lots of love,

A Rented Kitchen




  • 1 cup butter, softened
  • 1 ½ cups sugar
  • 2 large eggs plus 1 egg yolk
  • 1 ½ – 2 teaspoons peppermint extract
  • About 10 drops of green food coloring
  • 3 ¼ cups flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup semi-sweet chips
  • ½ cup dark chocolate chunks


  1. Preheat your oven to 340˚F and prepare a baking sheet with either a piece of parchment paper or a thin layer of butter or Crisco.
  2. In a large sized bowl or stand mixer, combine the butter and sugar, and beat together. Scrape the sides and continue mixing for about 2 minutes, or until light and fluffy.
  3. Mix in the eggs, yolks, peppermint extract, and food coloring until fully incorporated.
  4. In a separate large bowl, combine the flour, baking powder, baking soda, and salt.
  5. Add the wet ingredients to the dry ingredients and stir until smooth and combined, and then fold in the chocolate chips.
  6. Spook the cookie dough onto the baking sheet and bake for eight minutes. When you remove the cookies from the oven after eight minutes, they should still be soft, so allow them to sit on the pan for 3-5 minutes, and then remove them to a cooling rack. (Cooking cookies longer than 8 minutes will result in firmer dryer cookies, as opposed to soft cookies.)
  7. Repeat step six and enjoy!




  • Yield: About 28 large cookies
  • Source: The Food Charlatan
  • Like this recipe? Try these other delicious cookie recipes from A Rented Kitchen! (Recipe links found below):


Chocolate Dipped Clementines With Sea Salt



I don’t know a single person who does not like the combination of sweet and salty. I mean seriously, it’s both of America’s cravings wrapped in one! What could be better?

I do know some people who are not big fans of orange and chocolate, as well as people who have never tried this glorious pairing, and to those people, all I can say is WHUT?!

Every year growing up, “Santa” put a chocolate orange in my stocking. If you have not heard of chocolate oranges, they are my most favorite candy, and you are missing out. You can identify a chocolate orange as the baseball-sized pieces of chocolate.  The instructions say to whack the chocolate orange against the counter, which will cause the orange  to split into orange shaped chocolate segments for your bite-sized enjoyment. My mouth as watering as I think about it.

I have not had a chocolate orange in several years, so when I stumbled upon this recipe, blending three of my favorite flavors together (citrus, chocolate, and sea salt), I knew it was a must.

Prepare these chocolate dipped clementines for friends, car treats, a light dessert, a healthy snack, or for a dinner party. They are certain to be a crowd favorite.


Love, a rented kitchen




  • 7-8 medium clementines
  • 4 oz. dark chocolate, finely chopped
  • 2 oz. of milk chocolate or butterscotch chips, finely chopped
  • A few dashes of sea salt


  1. Line a large baking sheet with parchment paper and set aside.
  2. Rinse, peel, and separate the clementines into segmented pieces.
  3. In a microwave safe bowl, combine and melt the chocolate in increments of 20 seconds, stirring regularly.
  4. Dip the clementine segments into the chocolate, lay on the baking sheet, and immediately sprinkle with a dash of sea salt (you don’t want the chocolate to set without the salt!)
  5. Refrigerate the clementine segments for 10 minutes to allow the chocolate to harden (OR, if you do not have room in your refrigerator, you can allow the chocolate to set on the counter, but be aware it is likely to take longer than 10 minutes).
  6. Enjoy!




Notes and Tips!:

  • Source: The Comfort of Cooking
  • I believe these treats are best the day of, however they can be kept in the refrigerator for up to three days.
  • The most tedious part of this recipe is removing the flesh from the clementine. Give yourself a few minutes for each clementine to clean off the white flesh once the clementine is peeled.
  • If you like this recipe, try these other delicious dishes from ‘a rented kitchen’! (Recipe links below!)

Dark Chocolate Chip Scones




It’s Friday.

Thaaaaaank Goodness.

Truthfully, if we were to play the honesty game, I would have to admit that this week has not actually been that hard. However, as a senior in my last semester of college, the weekend perpetually cannot come soon enough.

So, we’re here, it’s finally the weekend, and I want nothing more than cozy pants and chocolate. Didn’t see That one coming, did you?!

Unfortunately, I made these scones several weeks ago, and they are not actually sitting warm and in front of my face, as I so desperately wish they were right now. Then again, that might be fortunate for me, because I’m not sure I have the strength to not eat all of them at the moment. Just being honest!

Thus, for your own sake, and for the happiness of your taste buds, if you have a free moment, or if you need to practice making free moments, I highly suggest making these delicious scones. They are so simple, and nearly impossible to mess up.

These scones also make beautiful gifts, as you can put several in a tin or a cute bag and give them away to friends. (Because in my experience, that’s the true way to people’s hearts- baked goods and surprise chocolate. Duh.)

On a more serious note, I hope you all have a glorious weekend, full of warmth, yummy food, and at least a few moments to slow down! Wish me luck as I try to inspire the college student within me to continue working, and to some homework instead of just looking for excuses to continue baking. It’s an uphill battle.

Until next time, happy baking 🙂

Love, A Rented Kitchen




  • 3¼ cups all-purpose flour
  • ½ cup sugar
  • 1 Tablespoon + 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups (12-oz) package dark chocolate chips
  • 2 cups chilled heavy cream
  • 2 Tablespoons butter, melted
  • Additional sugar for sprinkling!


  1. Heat oven to 375˚ F. Lightly grease two baking sheets.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir until thoroughly combined, and then fold in the chocolate chips.
  3. Stir the whipping cream into the flour mixture until the batter is just evenly moist.
  4. Prepare a clean and dry surface, and sprinkle lightly with flour. Turn your dough out onto the surface and knead gently for about two minutes, or until the dough forms. (FYI: The dough will be very sticky on your hands. I added a few additional sprinkles of flour to help manage the sticky consistency, but be aware that it is a sticky messy process!)
  5. Divide the dough into three equal balls and flatten each dough ball out into a roughly seven-inch circle.
  6. Cut the circle into 8 triangles and transfer the triangles to the prepared baking sheet.  Brush each triangle with melted butter, and sprinkle with additional sugar as desired.
  7. Bake for 15-20 minutes or until lightly browned. Enjoy!




  • Yield: 24 scones
  • Source: Brown Eyed Baker
  • If you like this recipe, don’t miss these other delicious goodies from ‘A Rented Kitchen!’ (Recipe links below!)