Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together 1 ¾ cups of all-purpose flour and ¼ teaspoon of salt.

In a large bowl, beat 1 cup of softened unsalted butter until creamy, then gradually add ½ cup of granulated sugar until light and fluffy.

Mix in 1 teaspoon of pure vanilla extract and ½ teaspoon of peppermint extract, adding green food coloring if desired.

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Gently fold in 1 cup of mini chocolate chips.

Cover the dough with plastic wrap and refrigerate for 30-60 minutes.

Scoop about 1-inch portions of dough and roll them into balls, placing them 2 inches apart on the baking sheets.

Bake for 10-12 minutes until edges are lightly golden, then allow to cool on sheets for 5-10 minutes before coating in powdered sugar.

Once completely cooled, roll again in powdered sugar before serving.