My daughter requested these cookies. I wasn’t sure at first, but they turned out phenomenal!

Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.

Whisk flour, baking soda, and salt in a bowl. Set aside.

Cream butter with both sugars until fluffy. Beat in eggs one at a time, then add vanilla and peppermint extracts. Gradually add green food coloring until the desired shade is reached.

Slowly incorporate dry ingredients into wet, mixing until just blended. Stir in both types of chocolate chips.

Drop tablespoons of dough on prepared sheets, spacing them 2 inches apart.

Bake for 10-12 minutes, until edges are slightly golden but centers remain soft.

Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Variations & Tips:

Skip the green food coloring for a more natural look while still enjoying the minty flavor.

Experiment with chocolate types, like dark chocolate for depth or white chocolate for sweetness.

For a gluten-free option, use a suitable gluten-free flour mix, making any necessary adjustments.

Add chopped nuts like almonds or pecans for an extra crunch.

Mint extract potency can vary; start with less, then adjust to taste.

Indulge in the making of these Mint Chocolate Chip Cookies, where each bite is a celebration of chocolate richness and the refreshing zing of mint.