Equipment Needed
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Shallow bowl for powdered sugar
Step-by-Step Instructions
I always start by bringing my butter to the perfect “softened” state. It should be cool to the touch but yield easily when pressed with a finger. If it’s melty, the cookies will spread. In my large bowl, I use my electric mixer to beat the softened butter and the 1/2 cup of powdered sugar together on medium speed for a full 2-3 minutes. You want it to become very light, pale, and fluffy. This step incorporates air, which is key for that delicate, tender texture. I then beat in the peppermint and vanilla extracts until they’re fully incorporated, filling the air with that wonderful minty aroma.
In my separate medium bowl, I whisk together the flour and salt. With my mixer on low, I gradually add the flour mixture to the butter mixture in three additions. I mix just until the flour is incorporated after each addition, and I stop the moment the dough starts to cling together and pull away from the sides of the bowl. The dough will be soft and a bit crumbly, but it should hold together when pinched. This is when I fold in the mini chocolate chips with my rubber spatula, ensuring they’re evenly distributed without overworking the dough.
Now for the rolling! I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. I scoop the dough by level tablespoons and roll them between my palms into tight, smooth 1-inch balls. If the dough feels too soft or warm, I pop the whole bowl in the fridge for 15 minutes to firm up—this prevents the cookies from spreading. I place the dough balls about 1.5 inches apart on the baking sheets. They won’t spread much, but they need a little room for air to circulate.(See the next page below to continue…)