Kale Cookies | The Legend of Korra

          During a meeting in the home of Korra's parents to discuss the implications of the Northern Water Tribe's invasion into the South, Varrick, an eccentric business man (self proclaimed "biz-bender") with a lot to loose in the grim situation, discovers these cookies, and he can't get over them--even in the midst of inciting a rebellion.

"This is shocking! Nay, sickening! But these kale cookies? Opposite. Remind me to get the recipe later."

- Varrick, "The Legend of Korra", "Civil Wars: Part 1" (s. 2, ep. 3)

Southern Water Tribe Kale Cookies

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Ingredients:
1 Cup Unsalted Butter, room temperature
(cutting up & sitting out for abt. 30 mins works)
1 Cup White Granulated Sugar
1/2 Cup Brown Sugar
2 Eggs, room temperature
(sitting in warm water for 10 mins does the trick)
2 1/2 Cups All Purpose Flour
1 tsp. Baking Powder
1 tsp. Fine Sea Salt + more for sprinkling
1 1/2 tsp. Vanilla Flavoring
1 Cup Finely Chopped Fresh Kale
(chopping the leaves in a food processor or blender works great)
1 Cup Semi-Sweet Chocolate Chips

Directions:
1. Preheat oven to 350°F. In a large mixing bowl cream the butter on medium speed. Add the white sugar & cream thoroughly. Add the brown sugar & cream again until fluffy. Add the vanilla essence plus one egg, & then add the second egg, creaming thoroughly after each addition until you have a nice, smooth mixture.
2. In a medium bowl add the flour, baking powder, & salt (see tip below). Whisk together 'til combined & fluffy. Little by little add the flour mixture into the butter/sugar mixture, starting slow & moving up to medium speed after each addition so the flour doesn't explode out everywhere. Once the flour is fully incorporated & the cookie dough is smooth, use a large spoon to stir in the chocolate chips & chopped kale until they're evenly distributed throughout the dough.
Tip: Instead of using the 1 cup measure to scoop directly into the bag of flour, use a smaller measure to scoop the flour into the 1 cup. This way you won't end up with too much flour in the mix from a densely packed cup.
3. Line a cookie sheet with parchment paper. Using an ice cream scoop or a tablespoon measure & a small spoon, scoop balls of cookie dough onto the cookie sheet, about 1 1/2 - 2 in. apart. Very lightly sprinkle some sea salt on top of the dough balls (use course sea salt if you have it). Place the tray in the oven & bake for about 12 mins or until the bottom edges are just barely turning brown. Remove from oven & transfer the finished cookies to a wire rack to cool. The bottoms should be very light brown & the cookies should be slightly puffy & cake-y. If you don't have a second pan handy, wait for the cookie sheet to cool before putting the second batch of cookie dough on. Makes about 2 1/2 dozen cookies.

"I cannot stop eating these things!"
- Varrick