Ingredients:

  • 1 cup (225 g) Unsalted Butter, diced
  • ¾ cup (150 g) Light Brown Sugar, packed
  • ½ cup (100 g) Granulated Sugar
  • 2 Large Eggs, at room temperature
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Peppermint Extract
  • 2–3 drops Green Food Colouring (Optional)
  • 2 ¼ cups (300 g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 ½ cups (250 g) Dark or Semi-Sweet Chocolate Chips
  • Flaky Sea Salt (e.g., Maldon), for topping (Optional)

Instructions:

  1. Brown the Butter: Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids settle, turn amber, and the butter smells nutty (about 5-7 minutes). Pour the browned butter immediately into the stand mixer bowl and allow it to cool for 15 minutes until just lukewarm.
  2. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream Sugars and Butter: Add the brown sugar and granulated sugar to the cooled browned butter. Beat on medium speed for 2–3 minutes until the mixture is sandy and well combined.
  4. Add Wet Ingredients: Add the eggs, one at a time, beating until each is fully incorporated. Scrape down the bowl.
  5. Flavouring: Add the vanilla extract, peppermint extract, and (optional) green food colouring. Mix briefly until the colour is evenly distributed.
  6. Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the flour mixture, mixing only until just combined. Stop mixing immediately when no dry streaks remain.
  7. Fold in Chocolate: Remove the bowl from the mixer and use a rubber spatula to gently fold in the chocolate chips.
  8. Chill the Dough (Crucial Step): Cover the bowl and refrigerate the dough for a minimum of 30 minutes, or up to 2 hours. Do not skip this step.
  9. Preheat and Prep: Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
  10. Scoop: Use a cookie scoop to form uniform balls (about 50g each). Place them 2 inches apart on the prepared sheets.
  11. Bake: Bake one tray at a time (or rotate racks halfway through) for 10–12 minutes. The edges should be set and lightly golden, but the centres should still look slightly soft and underbaked.
  12. Finish: Immediately upon removing the cookies from the oven, sprinkle a tiny pinch of flaky sea salt on top of each cookie.
  13. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.