Mint Chocolate Chip Cookies

These mint chocolate chip cookies come together easily with standard baking techniques. The key is properly creaming the butter and sugar, being careful not to overmix the dough, and chilling before baking for the best texture and flavor. Follow these steps for perfectly soft, chewy cookies with a refreshing mint flavor.

1. Step 1: Whisking dry ingredients ensures even distribution of leavening agents.

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

2. Step 2: Properly creamed butter and sugar creates a light, tender cookie texture.

   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

3. Step 3: Adding eggs one at a time helps them incorporate fully into the batter.

   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

4. Step 4: Peppermint extract provides the signature mint flavor - use sparingly as it's potent!

   Beat in the vanilla extract, peppermint extract, and green food coloring (if using) until well combined. The batter should be a light mint green color if using food coloring.

5. Step 5: Overmixing develops gluten, resulting in tough cookies.

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.

6. Step 6: Folding by hand prevents breaking the chips and overmixing the dough.

   Fold in the chocolate chips and Andes mint chips using a rubber spatula until evenly distributed throughout the dough.

7. Step 7: Chilling cookie dough enhances flavor and texture while preventing excessive spreading.

   Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. This helps the flavors meld and prevents spreading during baking.

8. Step 8: Parchment paper prevents sticking and makes cleanup easier.

   Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

9. Step 9: Consistent sizing ensures even baking across all cookies.

   Using a cookie scoop or tablespoon, portion the dough into 1½-inch balls and place them 2 inches apart on the prepared baking sheets.

10. Step 10: Slightly underbaking ensures soft, chewy cookies rather than crisp ones.

    Bake for 9-11 minutes, or until the edges are set but the centers still look slightly underdone. The cookies will continue to cook as they cool.

11. Step 11: The initial rest on hot baking sheets completes the cooking process.

    Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

12. Step 12: Properly stored cookies maintain their freshness and texture.

    Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

For a more intense mint flavor, you can add an additional 1/4 teaspoon of peppermint extract, but be careful not to add too much as it can quickly overpower. For a festive holiday touch, try adding 1/4 cup of crushed candy canes to the dough along with the chocolate chips.