Green Mint Chocolate Chip (Print Version)

Soft, chewy treats bursting with mint flavor and studded with chocolate chips, tinted green.

# What You Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-ins

11 - 2 cups semisweet chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, followed by the peppermint and vanilla extracts.
05 - Add green food coloring a few drops at a time, mixing until you achieve your desired shade of green.
06 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
07 - Fold in the chocolate chips evenly.
08 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
09 - Bake for 9-11 minutes, or until the edges are set and the centers still look slightly soft.
10 - Remove from oven and let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The texture hits that perfect sweet spot between chewy center and crisp edges
  • Peppermint cuts through the rich chocolate in the most refreshing way
  • Theyre conversation starters that disappear from plates remarkably fast
02 -
  • Overbaking is the enemy of chewy cookies so remove them when centers still look slightly underdone
  • Gel food coloring provides vibrant color without affecting your dough consistency
  • Room temperature ingredients are crucial for proper creaming and even baking
03 -
  • Chill your dough for 30 minutes if it feels too soft or sticky to work with
  • Rotate your baking sheets halfway through for even browning

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