I’m a decent cook, but nothing spectacular. However, as many of my long-time blog readers know, I really enjoy baking. So, by request, here’s my Leprechaun Shit Cookie Recipe, which is just an adaptation of my regular Chocolate Chip cookie recipe.
Forewarning: this is not a vegan recipe. I know I’ve been eating primarily vegan, but I didn’t feel like breaking out of my comfort zone for St. Patty’s Day. Sorry. If you’re a PETA person, don’t shoot me.
Ah yes, see that lovely green hue? That’s the color a cookie should NEVER be…
Preheat oven to 350 degrees F.
1½ cups (3 sticks) of butter, softened
1¼ cups sugar
1¼ cups brown sugar
1 tablespoon of vanilla
Several drops of green food coloring (to your desired shade of green)
4 cups of flour
2 teaspoons of baking soda
1 teaspoon of salt
1 package of Nestle’s Dark Chocolate and Mint Chips
In a large mixing bowl, combine the butter, both sugars, eggs, vanilla, and food coloring with a mixer until consistency is smooth (about 1 min). Add flour, baking soda, and salt. Beat for 2 minutes, or until thoroughly combined. Mix in chocolate chips. Roll dough into 1-inch balls (heh, balls), place on cookie sheet (I like to use parchment paper over mine), and bake for 10-12 minutes.
My trick to knowing they’re done is to watch them closely starting at about 10 minutes- they’re done BEFORE they start to brown, and just when the tops start to crack and develop stretch marks (yup, like a prego belly). If you wait until they brown, they’re crunchy instead of soft and chewy. Our elevation is low here in Seattle, and mine baked perfectly at 11 minutes. My old oven in Tucson baked them in 9 minutes flat.
If you’re not fond of mint or green cookies, use semi-sweet chocolate chips and leave out the food coloring. You can also add chopped nuts (heh nuts). It’s my absolute favorite chocolate chip cookie recipe. Enjoy!
Current Mood: Mischievous