Yield: 18–20 cookies / Prep time: 20 minutes
YOU WILL NEED FOR THE DOUGH:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 stick unsalted butter or margarine, softened
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 large egg, at room temperature
- 1/2 teaspoon mint extract or emulsion
- 3–6 drops green food dye or gel, or enough to reach your desired shade
- 1 cup semi-sweet chocolate chips
HERE’S HOW YOU DO IT :
- Preheat the oven to 375 degrees.
- In a small bowl, combine the flour, baking soda, and salt; set aside. In a large mixing bowl, beat the butter until smooth. Add both sugars and continue beating until the mixture is light and fluffy.
- Add the egg, mint extract, and food dye, mixing until fully incorporated. Gradually add the flour mixture to the butter mixture until a sticky dough forms.
- Fold in the chocolate chips. Place scoops of dough about 2 inches apart on a parchment-lined, ungreased cookie sheet.
- Bake for 12–14 minutes. Remove from the oven and allow the cookies to set on the baking sheet for 10 minutes before transferring them to a flat surface or wire rack to cool completely.Storage: Keep in an airtight container for up to 2 weeks.
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