Mint Chocolate Chip Cookies

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On this day last year: Vegan Italian Vegetable Casserole 

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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

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Ingredients

  • 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

Directions

  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!

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Notes

  • 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):

 

Why Have a Vegetarian Thanksgiving?

dsc_00111 In general, life as a vegetarian is really quite easy. Vegetarian corndogs are delicious, my favorite burger joint serves the most beautiful veggie burger, and I am able to get more than enough protein everyday (contrary to popular belief). Ten years ago, it might have been challenging to find vegetarian options at restaurants in the United States. However, these days, we Americans are great at the vegetarian game! Vegetarianism no longer seems to be just a fad or a hippie diet, it’s a way of living, and society, in general, is supportive. Society is supportive of vegetarianism that is, until Thanksgiving. When discussing my family’s vegetarian Thanksgiving with others, there appears to be a lot of confusion and mixed reactions. For example: 5208392 wutimages

Once the initial reaction wears off, the two main questions in regards to a vegetarian Thanksgiving tend to be: 1) Why?, and 2) How?

Some people want to know what we will eat, others want to know what the protein source will be, and still others are curious to know if the meal feels as set apart and celebratory without a full turkey. Those are all legitimate questions, and I cannot blame people for asking. Honestly, I love the questions, because I love sharing my perspective with others, in hopes that it will gently challenge people to think about the impact of traditions. Thus, today, I am here to answer question number 1:

Why would you have a vegetarian Thanksgiving?

(The following words are a repost from my Vegetarian Thanksgiving post last year! These estimates and my opinion still apply here.).

“There are many advantages to a vegetarian thanksgiving. Here are a few….

  1. The environmental impact of going vegetarian is Huge! It is so easy to shop local and organic for fruits and vegetables that are in season, which cuts down on the use of pesticides, food miles traveled, and minimizes waste! In order to plump up the almost 46 million turkeys Americans consume each year, there has to be an enormous amount of grain grown. That means there is unbelievable amounts of energy, water, and land used to produce that grain- food and energy we could just be using and eating ourselves.
  2. A vegetarian thanksgiving can be much healthier! If you sub out the meat, which by the end of being cooked, stuffed, and covered in gravy can be pretty high in calories and fat, and substitute in more vegetables, you will end the meal feeling much better about yourself than you are used to!
  3. A vegetarian thanksgiving is quicker and easier! You may make more casserole dishes than you are used to by eliminating the main entrée (the turkey), however many of those smaller casserole dishes can be conquered a few days in advance. This allows for you to spread out your cooking endeavors, and actually give yourself some time to relax on the holiday- instead of being in the kitchen waiting on that bird to brown all afternoon.

For all these reasons and more, I encourage you to think about a vegetarian thanksgiving. If you absolutely cannot imagine that, try to use an organic or local turkey- it makes a huge environmental difference! Also consider using a smaller turkey than you’re used to. More is not always better, or necessary.”

I share this with you not to guilt anyone into having a vegetarian Thanksgiving, but to encourage you to think about what you can do to minimize envionmental harm. Curious in how to pull off a vegetarian Thanksgiving? Check back tomorrow for my very own “Build Your Own Vegetarian Thanksgiving!,” including some of the delicious recipes pictured above! Until then, thank goodness it’s Friday.