Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
- In a separate large bowl, using a stand mixer or an electric hand mixer, beat the softened unsalted butter, granulated sugar, and packed brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the pure peppermint extract and green food coloring. Mix until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently stir in the semi-sweet chocolate chips with a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the chewiest cookies, be careful not to overbake. The centers should look soft when you remove them from the oven.
Store in an airtight container at room temperature for up to 5 days.
Store in an airtight container at room temperature for up to 5 days.
