Most of my friends will be out tonight drinking themselves silly. Not me. I’ll be teaching ballet to my adorable little dancers. And I’m not even one bit upset about it. Honestly, I’m not. I love spending time with my little girls. They work so hard and remind me of why I love dancing so much. As incredible as it was to achieve my own dance goals, it’s a thousand times better watching them achieve theirs. And none of that causes a hangover…
St. Patrick’s Day Chocolate Chip Cookies
proportions and ingredients adapted from America’s Test Kitchenoriginal recipe here
2 c. plus 3 TBSP all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 TBSP (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c. golden brown sugar, packed
1/2 c. granulated sugar
1 large egg plus 1 yolk
2 tsp. almond extract
3/4 c. semisweet chocolate chips3/4 c. white chocolate chipsgreen food coloring (amount depends on desired shade of green)
1. Adjust oven racks to upper and lower-middle positions. Heat oven to 325 degrees. Line cookie sheets with Silpat mats or parchment paper.
2. Whisk dry ingredients together; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix butter and sugars until thoroughly combined. Beat in egg, yolk and almond extract until combined.
4. Add dry ingredients and beat at low speed just until combined. Add in green coloring and mix only until color is mostly even. Stir in chips by hand until they are evenly distributed and green color is consistent.
5. Using a standard scoop, scoop cookies onto baking sheets. Allow at least three inches between cookies.
6. Bake, reversing position of cookie sheets halfway through, until outer edges start to harden yet centers are still soft and puffy, approximately 17 minutes. Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.One year ago: My St. Paddy’s Day feast–Traditional Irish Stew the Bailey, Irish soda bread, and chocolate pecan pie with chocolate Jack Daniel’s ice cream