The dough for these cookies can be made ahead and kept indefinitely in the freezer, which is perfect for when your kids say at 7pm, "I need cookies for tomorrow!" They also remind me of the little Andes after-dinner chocolate mints.
Because this recipe contains no eggs, baking powder or baking soda, the shape of the cookies when cut is the shape they will stay. The cookies will not rise much or spread at all.
Technique tip: If your butter came straight out of the refrigerator, microwave for 25 seconds to soften. Also, form the batter into a tight log as you roll in parchment paper (this helps to keep the dough together).
Swap option: Instead of using mint and chocolate chips, use almond extract and chopped almonds for a different flavor profile.
Preheat oven to 325°F.2.
Using a stand mixer fitted with the paddle attachment, cream the butter and sugars until fully combined, about 2 minutes. Add the vanilla, mint extract, green food dye and kosher salt to combine.3.
Add the flour and mix on low speed until combined, scraping down the sides of bowl as necessary.4.
Add chocolate and mix on low only to distribute.5.
In the mixer bowl, using your hands, form dough into a ball and scoop the dough ball onto parchment paper. Compress tightly (remember there are no eggs in this recipe to bind) and roll into a log about 3 inches in diameter (should make around two logs).6.
Refrigerate overnight. (In a pinch, pop into the freezer for an hour).7.
Slice log into 1/2-inch rounds. Place 1-inch apart on a parchment paper lined baking sheet and bake in preheated oven for 12-15 minutes (depending on your oven) until the edges begin to brown and tops are no longer translucent. Undercook the cookies a bit so they will be chewy (which may mean less time than the 12-15 minutes).8.
Cool completely on a wire rack.9.
Store at room temperature in an airtight container for 7 days. Dough will keep 7 days in the refrigerator or in the freezer for 1 year.