Mint Chocolate Chip Cookies
- 1 cup butter, softened
- 1 and 1/2 cups sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon peppermint extract (or more to taste)
- about 10 drops of green food coloring
- 3 and 1/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 12 ounces dark chocolate chips, divided
- Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper.
- In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.
- Add the eggs + yolk, peppermint extract, and green food coloring.
- In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.
- Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.
- Add the chopped chocolate to the dough, and mix until just combined.
- Cover the dough and refrigerate for about an hour.**
- Form balls of dough and place them on the cookie sheet lined with parchment paper or a silicone mat.
- Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges.
- Let cool 5 minutes on the pan, then remove to a cooling rack.
**Chilling is not mandatory. You can bake them right after you mix it and they will still turn out fine.
Adapted from The Foodcharlatan