Ingredients:

  • 2 1/4 cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt (fine sea salt recommended)
  • 1 cup (2 sticks) Unsalted Butter, softened to room temperature
  • 3/4 cup Granulated Sugar
  • 3/4 cup (packed) Light Brown Sugar
  • 2 large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 1/2 teaspoons Peppermint Extract
  • 3–5 drops Green Food Colouring (Gel, optional)
  • 1 1/2 cups Semi-Sweet Chocolate Chips

Instructions:

  1. Prep and Preheat: Preheat the oven to 350°F / 175°C. Line two large baking sheets with parchment paper or silicone mats.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. (Whisking ensures proper distribution of the leavening agents.)
  3. Cream Butter and Sugars: In the bowl of a stand mixer (fitted with the paddle attachment), cream the softened butter, granulated sugar, and brown sugar on medium speed. Beat for 3–4 minutes until the mixture is light and fluffy, scraping down the sides halfway through.
  4. Add Wet Ingredients and Flavouring: Add the eggs one at a time, mixing well after each addition until just combined. Pour in the vanilla extract, peppermint extract, and the green food colouring (if using). Mix on low speed for 30 seconds until the color is evenly distributed and the dough is a uniform light green hue.
  5. Mix the Dough: Gradually add the dry ingredient mixture to the wet ingredients on low speed. Mix only until just combined—a few streaks of flour should remain. Do not overmix.
  6. Fold in Chips and Chill: Remove the bowl from the mixer and use a spatula to fold in the chocolate chips, finishing the mixing process. Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes. (This step is critical for preventing flat, spreading cookies.)
  7. Scoop and Bake: Use a cookie scoop to portion the chilled dough into uniform balls (about 3 tablespoons each). Place them 2 inches apart on the prepared baking sheets. Bake one sheet at a time for 10–12 minutes at 350°F / 175°C. The cookies are done when the edges are set and lightly golden brown, but the centers still look slightly soft and puffy.
  8. Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely. (This helps them set and develop that essential chewy texture.)