It’s that infamous time of year in The Hostess City when everyone, no matter who your people are, becomes Irish for a day. Since I met and married a bonafide Savannahian, my life has never been the same. On March 17 each year, come rain or shine, we will don our green and orange, raise our glasses, pack our picnic baskets and join the hundreds of thousands of others in the Spanish moss-covered oak tree city of Savannah, Georgia.
As the city’s fountains splash with green water and the historic squares and streets fill with the harmonious sounds of bagpipes, it’s a time for celebration and rich tradition this Augusta, Georgia native has grown to know and love. Along with the festivities comes a penchant for eating corned beef, shepherd’s pie and all things green. Whether you’ll be on the Georgia coast with us, or celebrating in spirit from afar, plan to bake my Green Mint Chocolate Chip cookies. They taste great paired with an Irish Coffee. I’ll drink to that…Erin Go Bragh (translation: Ireland forever)!
I took this video as I watched a band play during the festivities last year. These are the sounds of St. Patrick’s Day in Savannah. Get out your clogging shoes!
Green Mint Chocolate Chip Cookies
These cookies are easy as pie to bake, y’all. They’re basically good old-fashioned chocolate chips, minus the nuts with a few drops of green food coloring. I swap out the traditional semi-sweet chocolate chips for Dark Chocolate and Mint Morsels for a surprising depth of flavor. Thanks to NESTLÉ® TOLL HOUSE® for inspiring this recipe!
- 2 (1/4) cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
- Green Food Coloring (as many or as few drops as you like!)
Pre-heat oven to 350° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Add green food coloring. Stir in morsels. Drop dough by rounded tablespoon onto ungreased baking sheets.Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.Wait, there’s more!
For more Irish recipes and St. Patrick’s Day inspiration, check out this post, and the video below from my 2014 St. Patrick’s Day episode of “Statesboro Cooks.”
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the former Statesboro Herald food columnist and past host of the television program “Statesboro Cooks.” From 2012 – ’14, she appeared regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and wrote as a guest blogger for Visit Savannah and The Local Palate. In addition, her work is published in Moments magazine and Connect Statesboro. Her culinary accomplishments are recognized in two publications: She is a featured alumna in Georgia Southern Magazine (Spring ’14) and the “Go Girl!” in Moments magazine (March 2104), a tabloid for moms and modern women. To learn more, visit RebekahFaulk.wix.com/RebekahFaulk.