Mint Chocolate Chip Cookies

#MintChocolateChipCookies #Cookies

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Peppermint extract gives these cookies an authentic Mint Chocolate Chip flavor; whereas, mint extract tastes like toothpaste. Please do not substitute.

Mint Chocolate Chip Cookies

recipe by shereen pavlides

3/4 cup unsalted butter – room temperature

1 1/4 cups granulated sugar (261 grams)

2 large eggs

1 teaspoon peppermint extract

2 1/2 cups all-purpose flour (297 grams)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

20 drops green food coloring

1 cup creme de menthe baking chips (Andes brand preferred)

1 cup semi-sweet chocolate chips

Heat oven to 350 degrees F.

In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until combined, 2 minutes.

Add eggs and extract. Mix on medium-low speed until combined, 30 seconds. Increase speed to medium, 1 - 2 minutes. Scraping down the sides as needed.

Meanwhile: Add flour, baking soda and salt in a large bowl. Whisk flour mixture to combine.

Gradually add flour mixture into the butter mixture on low speed, working in 4 – 5 batches until combined, about 1 minute total. Scraping down the sides as needed.

Carefully add food coloring. {Note: The color should be mint green}. Mix on low speed until blended, 30 - 45 seconds. Scraping down the sides as needed.

Stir in the Andes candies and chocolate chips until evenly combined.

Using a cookie scoop or heaping measure tablespoon, drop cookie batter onto baking sheet lined with a silpat or parchment paper (about 8 - 10 cookies).

Bake until cooked through, 10 - 12 minutes.

Remove cookies to a cooling rack to fully cool. Repeat and fill 4 more prepared baking sheets.

makes: 40 cookies