Mint Chocolate Chip Cookies

Preheat your oven to 375 F, and get your butter out of the fridge so it can soften.

Measure your dry ingredients into a small mixing bowl: all-purpose flour, baking soda, and salt. (If you like your cookies on the crispy side, leave out 1/4 cup of the flour. I like mine big and fluffy, so I leave it in.)

Place your softened butter in a large mixing bowl, add the granulated sugar, brown sugar, and peppermint extract. Beat with an electric mixer until creamy. Add eggs and beat again until combined. Optionally, add some green food coloring.

Mix in the dry ingredients in 3 batches, until the batter is completely combined. With a wooden spoon, mix in your chocolate chips. Depending on your preference, use 1 to 2 cups (6 to 12 ounces) of morsels. This recipe calls for dark chocolate, but semi-sweet or white would work as well.

Drop 12 heaping round tablespoonfuls onto an ungreased baking sheet. Bake for 8-10 minutes at 375 degrees, until cookies are just golden brown at the edges.

Enjoy!