Recipe from The Food Charlatan
Time: 20-50 minutes
Feeds: 2-3 dozen cookies
Ingredients:
- 1 cup butter, softened
- 1 & 1/2 cups sugar
- 2 large eggs + 1 egg yolk
- 1 teaspoon peppermint extract, or more to taste
- 10 drops green food coloring
- 3 & 1/4 cups flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 12 ounces semisweet chocolate chips
Directions: Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
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 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 the chocolate chips to the dough and mix until just combined.
Cover the dough and refrigerate for about half an hour if they’re not scooping cleanly
Use a cookie scoop (size of your choosing) to form balls of dough. Place them on the cookie sheet lined with parchment paper or a silicon mat.
Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.
Let cool 5 minutes on the pan, then remove to a cooling rack.