- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1 egg
- 1/2 cup (1 stick) unsalted butter, softened (let stand at room temperature until softens)
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon mint extract
- 1/2 teaspoon baking powder
- 3/4 cup semi sweet chocolate chips
- 10 drops green food color
- pinch of salt
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, scoop the cookie dough (about 2 tablespoons of dough per cookie) and place a few inches apart on the prepared cookie sheets, flatten slightly.
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.