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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
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In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside
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In a large mixing bowl, beat together the butter, sugar, and brown sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, peppermint extract, and some green food coloring, and mix to combine. (You can add more food color later if you want a more intense green.)
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Add half of the dry ingredients to the wet ingredients and mix until just combined. Then repeat, scraping the sides of the bowl as needed. If you want to cookie dough to be more green, add in additional food coloring now and mix it into the dough.
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Fold in 1 1/2 cups of chocolate chips with a rubber spatula or wooden spoon. (see note)
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Drop the cookie dough by heaping tablespoons onto the prepared baking sheet at least 2 inches apart. Gently press a few of the reserved chocolate chips into the top of each cookie dough ball.
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Bake for 7 to 9 minutes or until the cookies just begin to turn lightly golden around the edges
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Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
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- If you prefer to use salted butter, omit the 1/2 teaspoon of salt in the dry ingredients mixture.
- The extra chocolate chips get pressed into the top of the cookie dough balls before baking so you can see them once the cookies are cooked. If you prefer, you can mix in all the chocolate chips at once instead of saving some for the tops.
Serving: 1cookie | Calories: 175kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 69mg | Potassium: 75mg | Fiber: 1g | Sugar: 12g | Vitamin A: 178IU | Calcium: 13mg | Iron: 1mg
