In a large bowl, beat the softened butter and sugar on medium speed with an electric mixer until light and fluffy, about 3-4 minutes.
Add the egg, vanilla extract and mint extract. Beat until combine, about 1 minute. Add the green food color and combine well.
In a bowl, sift together the flour, baking powder and salt. Slowly add the flour mixture and mix on low until combined.
Fold in chocolate chips.
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Using a tablespoon, place small mounds (about 1-2 tablespoons each) of the dough on prepared cookie sheets, flatten slightly. Leave enough space between them.
Bake until edges just start to turn golden brown but centers are still soft and puffy, about 10-12 minutes. Do not over bake. Remove from oven and let cool on the cookie sheet for about 3 minutes and then place on a wire rack to cool completely.
Store in an airtight container at room temperature.