Ingredients:

  • 225g unsalted butter, slightly cool to the touch
  • 60g powdered sugar, sifted
  • 5ml peppermint extract
  • 2.5ml pure vanilla extract
  • 280g all-purpose flour
  • 1.5g fine sea salt
  • 115g mini semi-sweet chocolate chips
  • 120g powdered sugar, for coating

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a stand mixer fitted with a paddle attachment, combine the cool butter and 60g of powdered sugar. Mix on low speed for exactly 60 seconds to create a cohesive paste without over-incorporating air.
  3. Add the peppermint and vanilla extracts to the butter mixture and mix just until combined.
  4. Turn the mixer to the lowest setting and gradually add the all-purpose flour and sea salt. Stop mixing as soon as the white streaks disappear.
  5. Using a spatula, gently fold in the mini semi-sweet chocolate chips until evenly distributed.
  6. Chill the dough. Cover and refrigerate for 30 minutes. Wait until the dough is firm to the touch.
  7. Scoop approximately 1 tablespoon of dough and roll between your palms to form 1-inch balls. Place them on the prepared baking sheet.
  8. Bake for 10 minutes until the bottoms are barely tan.
  9. Remove from the oven and let cool for 3 minutes. While still warm, roll each cookie in the 120g of powdered sugar to create the initial 'glue' layer.
  10. Transfer cookies to a wire rack to cool completely for 20 minutes. Once fully cooled, roll them in the powdered sugar a second time for a thick, opaque white finish.