Mint Chocolate Chip Cookies
Mint Chocolate Chip ice cream, but in cookie form.
Equipment
- Mixing Bowls
- Cookie Scoop
- Baking Sheet
- Silicone Baking Mat
Ingredients
- 2⅓ Cups Flour
- ¾ Tsp Baking Soda
- ½ Tsp Kosher Salt
- ¼ Tsp Cream of Tartar
- 1 Cup Salted Butter
- 1¾ Cups White Sugar
- 2 Eggs One whole, one just the yolk.
- 1 Tbsp Vanilla Extract
- ¾ Tsp Peppermint Extract
- 1½ Cups Miniature Chocolate Chips
- Green Food Coloring Optional
Instructions
- In a mixing bowl, whisk together the flour, baking soda, salt, and cream of tartar.2⅓ Cups Flour, ¾ Tsp Baking Soda, ½ Tsp Kosher Salt, ¼ Tsp Cream of Tartar
- In another bowl, beat the butter until it's smooth, then add the sugar and cream them together until fluffy.1 Cup Salted Butter, 1¾ Cups White Sugar
- Add one egg and a second egg yolk to the butter and sugar mixture, and mix well. Then, add in the vanilla and peppermint extracts, and further mix. Add in your food coloring to reach your desired color (or leave it out if you don't want green cookies.)2 Eggs, 1 Tbsp Vanilla Extract, ¾ Tsp Peppermint Extract, Green Food Coloring
- Add the dry ingredients to the wet and mix until they're just combined. Then, fold in the chocolate chips to disperse them throughout the dough.1½ Cups Miniature Chocolate Chips
- Using a cookie scoop, scoop about 2 tbsp of dough at a time and form it into a ball. Arrange the balls onto a baking sheet and freeze them for at least two hours.
- When ready to bake, preheat your oven to 350℉, and line your baking sheet with a silpat or parchment paper. Space out your desired number of cookie balls, leaving about two inches between them, since they will spread out as they bake.
- Bake for 12-14 minutes. The edges of the cookies will set and the centers will be soft, for a nice, chewy cookie. Let these cool for five minutes or so, and enjoy!