Mint Chocolate Chip Cookies
Ingredients:
1 1/2 cups all-purpose flour, weighed or spooned and leveled
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
2/3 cup packed brown sugar
1/3 cup white sugar
1 large egg, room temperature
1 teaspoon vanilla essence
1/8 teaspoon mint essence
green gel food coloring
1 cup good quality semi-sweet chocolate chips
Directions:
Sift together the flour, baking soda and salt; set aside. With an electric mixer, beat together cooled butter and sugars on medium speed for a minute or two, until pale and fluffy.
On low speed, add the egg and vanilla extract.
Gradually add the flour mixture just until mixed.
Fold in chocolate chips or mix-ins of your choice with a spatula or wooden spoon.
Scoop dough into 16 balls (about 2 tablespoons each), cover with plastic wrap and refrigerate for at least an hour, or leave in the fridge over night.
When ready to bake, preheat oven to 350 degrees F. Place dough balls onto waxed paper lined baking trays.
Bake 10-11 minutes, until edges just start to turn crisp but centers are still soft and puffy. Do not over bake.
Cookies will continue to bake while cooling on the hot baking sheet. Let cookies cool for about 2 minutes on baking sheet before transferring them to a wire rack to cool completely.
Store at room temperature in an air tight container
