Mint Chocolate Drop Cookies

Instructions

1. 1

   Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

   Tip: Use a silicone mat for easier cleanup

2. 2

   Whisk together flour, granulated sugar, and unsalted butter in a large bowl.

   Tip: Use a stand mixer with a paddle attachment for efficient mixing

3. 3

   Add egg, mint extract, and unsweetened cocoa powder to the dry ingredients. Mix until a dough forms.

   Tip: Scrape down the sides of the bowl to ensure everything is well combined

4. 4

   Fold in semisweet chocolate chips and confectioners' sugar.

   Tip: Don't overmix the dough to maintain the chocolate's chunky texture

5. 5

   Scoop the dough into balls, about 1 cm in diameter. Roll each ball between your hands to flatten slightly.

   Tip: Make sure the balls are even in size for consistent baking

6. 6

   Color the balls with green food coloring by dipping the end of a lollipop stick in the coloring and touching it to the top of each ball.

   Tip: Use a small amount of coloring to achieve a pale mint color

7. 7

   Place the cookies on the prepared baking sheet, leaving about 2 cm of space between each cookie.

   Tip: Make sure the cookies don't touch each other to prevent spreading

8. 8

   Bake for 15-20 minutes, or until the edges are set and the centers are slightly soft.

   Tip: Don't overbake, as the cookies will firm up as they cool

9. 9

   Remove from the oven and let cool on the baking sheet for 5 minutes.

   Tip: Transfer the cookies to a wire rack to cool completely

10. 10

    Serve the cookies immediately, or store them in an airtight container at room temperature for up to 3 days.

    Tip: These cookies are best enjoyed fresh, but they can be stored for a short period of time