Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the room temperature unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the two large room temperature eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, peppermint extract, and 2-3 drops of green food coloring (if using) until fully combined and the color is evenly distributed.

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain.

Remove the bowl from the mixer and use a rubber spatula to fold in the semi-sweet chocolate chips. Make sure they are evenly distributed throughout the dough.

For best results and to prevent spreading, cover the dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This step helps the flavors meld and results in a chewier cookie.

Using a 1.5-inch cookie scoop or by rolling about 2 tablespoons of dough per cookie, place the dough balls onto the prepared baking sheets, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. They will continue to set as they cool.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your perfectly minty, chocolatey cookies!