Green Mint Chocolate Chip Cookies
These vibrant cookies marry buttery dough with peppermint and chocolate chips, yielding golden-edged, emerald-green rounds with soft centers and crisp edges.
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1.5 teaspoons peppermint extract
- green food coloring few drops or until desired shade
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Mix-Ins
- 2 cups semi-sweet chocolate chips
Instructions
Wet Ingredients
- Cream together softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy.1 cup unsalted butter, 1 cup granulated sugar, 0.5 cup light brown sugar
- Beat in eggs one at a time, then mix in vanilla extract, peppermint extract, and green food coloring until uniformly colored.2 large eggs, 1 teaspoon vanilla extract, 1.5 teaspoons peppermint extract, green food coloring
Dry Ingredients
- Whisk together all-purpose flour, baking soda, and salt in a separate bowl.2.25 cups all-purpose flour, 1 teaspoon baking soda
Mix-Ins
- Fold the dry ingredients into the wet mixture until just combined, then stir in the chocolate chips.0.5 teaspoon salt
- Chill dough for 10 minutes, scoop onto lined baking sheets, bake at 350°F for 9–11 minutes until edges are set, rest 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Notes
Personal Testing Note: skimping on the 10-minute chill resulted in excessive spreading on my first batch.
Personal Testing Note: baking on the center rack gave the most even golden edges across multiple ovens.
Personal Testing Note: flash-freezing scooped dough on a tray maintained perfectly round cookies when baking from frozen.