Mint Chocolate Chip Cookies
Soft Mint Chocolate Chip Cookies with peppermint flavor and rich chocolate. A chewy, bakery-style cookie perfect for holidays or anytime.
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon peppermint extract
- 10 drops green food coloring, optional
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 1 bag (12 ounces) semi-sweet chocolate chips, half finely chopped
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 1-2 minutes, until light and fluffy.
- Reduce the mixer speed to low and add the eggs, one at a time, mixing until just incorporated after each addition.
- Add the peppermint extract and green food coloring (if using). Mix until evenly combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Add the chocolate chips and chopped chocolate. Use a spatula to gently fold until evenly distributed.
- Cover the dough and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.