If you’re gonna go green… make mint double chocolate cookies

These mint double chocolate cookies add just a hint of green to your St. Patty’s Day.

St. Patrick’s Day is just around the corner! So we’re giving you all the green inspiration you need to celebrate it. We’re pulling in a few Studio 5 food friends to get a taste of their green food traditions.

Courtney Rich is in the hot seat! We learned about her St. Patrick’s Day traditions growing up.

When she was little, Courtney’s mom used to dye her milk and the toilet water with green food coloring. So, she decided she wanted to try to carry on the tradition with her kids.

“So when my son was little, I tried the green eggs. And it was like a hard NO,” Courtney shared. “He was just not about to eat eggs that are green.” He was okay with a few green desserts, though. So since that day, her focus has been on adding a touch of green to her own treats.

Courtney’s Mint Andes Double Chocolate Cookies are the perfect cookie for St. Patrick’s Day! Easy to whip up, and loaded with lots of mint and fudgy flavor. Name a better combo!

Courtney adds that you can either use Andes Mint bits for this recipe, or sub that with Orson Gygi’s Mint Chocolate Chips.

Find Courtney’s full recipe and notes here.

Mint Andes Double Chocolate Cookies

INGREDIENTS

• 1 1/2 cups (180 g) all-purpose flour
• 2/3 cup (76 g) cake flour
• 3/4 cup (88 g) dark cocoa powder I like Extra Brute Cacao Barry
• 1 tsp (4 g) baking powder
• 1 tsp (5.6 g) kosher salt
• 1/2 tsp (2 g) baking soda
• 14 tbsp (197 g) unsalted butter cold and cut into cubes
• 1 cup (220 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 large or extra large eggs at room temperature
• 1 cup (175 g) dark or semi-sweet chocolate chips
• 1 1/2 cups (260 g) chopped Mint Andes Chocolate
• 1 tsp (5 g) mint extract or emulsion

METHOD

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
2. Combine the all-purpose flour, cake flour, cocoa powder, baking powder, salt, and baking soda in a medium sized bowl. Whisk together. Set aside.
3. In a stand mixer fitted with the paddle attachment, combine the cold butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
4. Add the whole egg and egg yolk and mix until combined. Scrape down the sides of the bowl and mix again for about 30 more seconds.
5. Turn the mixer on low speed and add the dry ingredients in three separate additions, only mixing until the dry ingredients are incorporated.
6. Stir in the chocolate chips and mint pieces.
7. Using a 2″ cookie scoop, create about 16 to 18 cookies. Bake for 7 to 10 minutes. I like the cookies to be slightly underdone, so I bake at 7 minutes. Let the cookies rest for about 10 minutes before digging in.

Courtney is a cake fanatic who waved goodbye to box mixes in search of those melt-in-your-mouth flavors, fillings, and textures that make life sweeter. With a “you-can-do-it” attitude, she’s all about baking with love. Through loads of trial and error, Courtney learned cake baking basics, and how she’s on a mission to show others the ropes. When she’s not busy whipping up treats, you’ll find her soaking up the joys of motherhood with her two kids, hanging with her husband, or teaching her latest cake creations in her classes at Orson Gygi. Find more recipes from Courtney on Instagram, @cakebycourtney, or on her website, cakebycourtney.com.