Ingredients:

  • 1 cup (225g) unsalted butter, softened to 65°F
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) dark brown sugar, packed
  • 1 large egg, room temperature
  • 1.5 tsp peppermint extract
  • 2 tsp pure vanilla bean paste
  • 3 drops green gel food coloring
  • 2.75 cups (345g) all-purpose flour, spooned and leveled
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 1.5 cups (255g) semi-sweet chocolate chunks
  • 0.5 cup (65g) chopped Andes mints
  • 1 tbsp flaky sea salt

Instructions:

  1. Cream the Base: In a stand mixer, combine 225g softened unsalted butter, 150g granulated sugar, and 150g dark brown sugar. Beat on medium high for 3-4 minutes. Note: This step creates the air pockets that the baking soda will later expand.
  2. Emulsify the Liquids: Add 1 large room temperature egg, 2 tsp vanilla bean paste, 1.5 tsp peppermint extract, and 3 drops green gel food coloring. Beat until the color is a uniform, pale mint green.
  3. Prepare Dry Mix: In a medium bowl, whisk together 345g all purpose flour, 1 tsp cornstarch, 1 tsp baking soda, and 0.5 tsp kosher salt.
  4. Combine Slowly: Gradually add the dry ingredients to the mixer on low speed. Stop mixing the moment no more white streaks of flour are visible.
  5. Fold in Gems: Using a sturdy spatula, fold in 255g semi sweet chocolate chunks and 65g chopped Andes mints by hand.
  6. Portion and Chill: Scoop 2 tablespoon portions onto a tray. Flash freeze for 15 minutes to stabilize the butter.
  7. Preheat and Space: Set your oven to 175°C (350°F). Arrange chilled balls on a lined sheet with 2 inches of space between them.
  8. Bake to Set: Bake for 10 minutes until the edges are firm but the centers still look slightly soft and underbaked.
  9. The Salted Finish: Remove from the oven and immediately sprinkle with 1 tbsp flaky sea salt. Let them rest on the pan for 5 minutes before moving to a rack. > Chef's Tip: If you want those perfectly round, Instagram worthy cookies, place a large circular glass or cookie cutter over the hot cookies the second they come out of the oven and give them a gentle hula hoop swirl. This rounds out the edges while they are still malleable. Chocolate Chip Cookies: Chewy Brown Butter Perfection — Make the Proper Job Brown Butter Chocolate Chip Cookies! This chewy chocolate...Homemade Chocolate Boba Tea Velvet Cocoa Pearls Medium Difficulty — Upgrade your treat with homemade chocolate boba pearls steeped in rich cocoa ...Chocolate Chip Cheesecake Dip in 10 Minutes — Learn to make this creamy Chocolate Chip Cheesecake Dip. A simple homemade de... $img_2$