Mint Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs plus 1 egg yolk, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cream of tartar
  • 12 oz Dark chocolate chips
  • 3 1/4 cups Flour
  • 10 drops Food coloring, green
  • 1/2 tsp Kosher salt
  • 1 tsp Peppermint extract
  • 1 1/2 cups Sugar

• Dairy

  • 1 cup Butter

Found on thefoodcharlatan.com

Ingredients

• 1 cup butter, softened
• 1 and 1/2 cups sugar
• 2 large eggs plus 1 egg yolk
• 1 teaspoon peppermint extract (or more to taste)
• about 10 drops of green food coloring
• 3 and 1/4 cups flour, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 12 ounces dark chocolate chips, divided

Directions

• Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
• In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.
• Add the eggs + yolk, peppermint extract, and food coloring.
• In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.
• Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.
• Add the chopped chocolate to the dough, and mix until just combined.
• Cover the dough and refrigerate for about an hour.**
• Use a 2-inch cookie scoop to form balls of dough and drop them on the cookie sheet. These are very large cookies, I only did 8 cookies per pan.
• Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.
• Let cool 5 minutes on the pan, then remove to a cooling rack.