Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure peppermint extract (do not use mint flavoring!)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups dark chocolate chips or chunks
- 1 cup semi-sweet chocolate chips
- Optional: 2-3 drops green food gel (for a hint of color)
Equipment Needed
- Stand mixer or hand mixer
- Large and medium mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Step-by-Step Instructions
The journey to melt-in-your-mouth perfection starts with the butter. I can’t stress enough: your butter must be properly at room temperature. I’ve impatiently used semi-cold butter before, and you just can’t cream it properly with the sugars. It should be soft to the touch but not greasy or melted. Once it’s perfect, beat it with the granulated and brown sugars for a full 3-4 minutes on medium-high speed. This isn’t a step to rush. You’re incorporating tiny air bubbles that will give your cookies that lovely lift and tender crumb. The mixture will become pale, fluffy, and almost look like a light cookie dough itself.(See the next page below to continue steps…)