Ingredients:

  • 115g unsalted butter, melted and slightly cooled
  • 150g granulated sugar
  • 50g packed light brown sugar
  • 1 large egg
  • 5ml vanilla extract
  • 2.5ml peppermint extract
  • 125g all-purpose flour
  • 30g unsweetened cocoa powder
  • 3g baking soda
  • 1.5g salt
  • 130g semi-sweet chocolate chips
  • 130g mint chocolate chips

Instructions:

  1. Whisk the melted butter with granulated and brown sugars until smooth. Make sure there are no sugar clumps left.
  2. Stir in the egg, vanilla, and peppermint extract until the mixture is glossy. Whisk until the batter looks like a thick syrup.
  3. Sift in the flour, cocoa powder, baking soda, and salt to prevent cocoa lumps.
  4. Fold the ingredients together using a spatula just until no streaks of flour remain. Stop mixing as soon as the flour disappears to avoid a tough cookie.
  5. Fold in the semi sweet and mint chocolate chips, ensuring they are evenly distributed throughout the dough.
  6. Scoop rounded tablespoons of dough onto parchment lined baking sheets. Leave about 2 inches of space between each one.
  7. Bake at 350°F (175°C) for 9–11 minutes.
  8. Remove the tray when the edges are set and matte but the centers still look slightly soft. They will firm up on the hot pan.