Ingredients:

  • 1 cup (226g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated Sugar
  • ¾ cup (165g) Packed Light Brown Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Peppermint Extract
  • 2 ¼ cups (280g) All-Purpose Flour, spooned and levelled
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 2–4 drops Mint Green Gel Food Colouring (Optional)
  • 1 ½ cups (255g) Semi-Sweet Chocolate Chunks/Chips
  • ¾ cup (130g) Mint Chocolate Chips

Instructions:

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, peppermint extract, and the optional food colouring until uniform.
  4. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the chocolate chunks and mint chocolate chips using a spatula.
  6. Cover the bowl tightly with cling film and chill in the refrigerator for a minimum of 60 minutes. This step is vital for preventing spread.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop dough balls (using a 1.5-tablespoon scoop) onto the prepared sheets, spacing them about 2 inches apart.
  9. Bake for 10–12 minutes. Cookies should look set around the edges but still slightly puffy and soft in the centre.
  10. Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.