Ingredients:

  • 360g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp cornstarch
  • 225g unsalted butter, slightly cool room temperature
  • 150g granulated white sugar
  • 150g light brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 1.5 tsp peppermint extract
  • 0.5 tsp vanilla extract
  • 3-5 drops green gel food coloring
  • 175g semi-sweet chocolate chips
  • 130g chopped Andes Mints

Instructions:

  1. Combine the 360g flour, baking soda, salt, and cornstarch in a medium bowl until no lumps remain.
  2. Beat the 225g butter with both sugars for 3 full minutes until light and fluffy. Note: This creates the air pockets for the baking soda to expand into.
  3. Add the whole egg and the extra yolk one at a time, beating well after each.
  4. Mix in the peppermint extract, vanilla, and the green food coloring. Stop when the color is a uniform pastel green.
  5. Turn your mixer to the lowest setting and slowly add the flour mixture. Stop the moment you see no more white streaks.
  6. Use a spatula to stir in the 175g chocolate chips and 130g chopped Andes Mints by hand.
  7. Portion the dough into balls (about 2 tablespoons each) and place them on a plate. Chill in the fridge for at least 30 minutes.
  8. Set your oven to 175°C (350°F) and line your baking sheets.
  9. Space them 5cm apart and bake for 10 minutes until the edges are set but the centers still look slightly soft.
  10. Let them sit on the hot pan for 5 minutes before moving to a wire rack. This allows the carryover heat to finish the center.