Mint Chocolate Chip Cookies (Print Version)
# Ingredients:
01 -
1/2 cup of unsalted butter, brought to room temperature until soft.
02 -
1 egg, medium size.
03 -
1 cup plain white sugar.
04 -
1 teaspoon of peppermint flavoring.
05 -
Optional: A couple of drops (2–3) of natural green dye for coloring.
06 -
1 and 1/2 cups of regular flour.
07 -
1/4 teaspoon of baking powder.
08 -
Half a teaspoon of baking soda.
09 -
A pinch of salt (roughly 1/8 teaspoon).
10 -
3/4 cup dark chocolate chips.
# Instructions:
01 -
Set the oven to heat up to 190°C (375°F) and line your baking trays with parchment paper.
02 -
Using either a handheld mixer or a stand mixer, blend the butter and sugar in a mixing bowl until the mixture becomes fluffy and light.
03 -
Drop in the egg, beating it completely into the mix. Pour in the peppermint extract and food coloring, and stir until it’s evenly tinted.
04 -
In a medium bowl, lightly whisk or sift together your flour, baking soda, baking powder, and salt.
05 -
Gradually mix the dry ingredients into the wet batter, about half a cup at a time, until the dough becomes smooth.
06 -
Gently fold the chocolate chips into the dough, making sure they’re spread out evenly.
07 -
Split the dough into 22-24 even-sized balls and place them on the prepared trays, leaving at least 2 inches of space between each.
08 -
Put the trays in the preheated oven and bake for 8-10 minutes. Keep an eye on them—the edges should firm up and take on a light golden color.
09 -
Let the cookies sit on the tray for 5 minutes after baking, then shift them to a wire rack to cool completely.
# Notes:
01 -
These cookies can stand out with a festive splash of green coloring—great for themed gatherings or holidays!
02 -
Swap regular flour with a French gluten-free flour blend to make this recipe work for gluten-sensitive folks.