Ingredients
Method
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the mint extract and food coloring if using.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Fold in the chocolate chips and mini chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
* Use pure mint extract rather than peppermint extract for a smoother, classic mint chocolate chip flavor.
* For thicker cookies, chill the dough for 30 minutes before baking.
* Add chopped Andes mints for extra mint flavor.
* Store in an airtight container at room temperature for up to 5 days.
* Freeze baked cookies for up to 3 months.
* A few drops of green food coloring give the cookies their signature mint chocolate chip ice cream look, but it's completely optional.
* For thicker cookies, chill the dough for 30 minutes before baking.
* Add chopped Andes mints for extra mint flavor.
* Store in an airtight container at room temperature for up to 5 days.
* Freeze baked cookies for up to 3 months.
* A few drops of green food coloring give the cookies their signature mint chocolate chip ice cream look, but it's completely optional.
