Mint Chocolate Chip Cookies (Printable)

Soft cookies infused with refreshing mint and studded with rich chocolate chips, tinted green.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure peppermint extract
09 - 1 teaspoon pure vanilla extract
10 - Green food coloring (gel or liquid, as needed)

→ Add-Ins

11 - 2 cups semi-sweet chocolate chips
12 - 1/2 cup chopped mint chocolate pieces (optional)

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time. Add peppermint and vanilla extracts.
05 - Gradually add green food coloring until desired shade is achieved.
06 - Mix in dry ingredients on low speed until just combined.
07 - Fold in chocolate chips and chopped mint chocolate pieces if using.
08 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 9-11 minutes until edges are set but centers remain soft.
10 - Let cookies cool on baking sheet for 5 minutes before transferring to wire rack.

# Expert Advice:

01 -
  • The texture is soft with slightly crispy edges, which I've found is the golden ratio everyone argues about but secretly craves
  • Peppermint extract gives an authentic mint flavor without tasting like toothpaste, something I learned after several failed attempts
02 -
  • Overbaking by even one minute turns these from chewy to crunchy, which I discovered after ruining what should have been my best batch
  • Chilling the dough for 30 minutes prevents excessive spreading and intensifies the mint flavor
03 -
  • Room temperature ingredients are not optional, they're essential for proper texture and I learned this after years of stubbornly skipping this step
  • Weighing your flour instead of measuring by volume will fix 90 percent of cookie texture problems

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