Preheat Oven:

Preheat your oven to 375°F (190°C).

Line baking sheets with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Cream Butter and Sugars:

In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Add Eggs and Extracts:

Beat in the eggs one at a time, ensuring each is fully incorporated.

Mix in the vanilla extract and peppermint extract.

If using, add the green food coloring and mix until the color is evenly distributed.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Fold in Chocolate Chips:

Using a spatula, fold in the semisweet chocolate chips until evenly distributed throughout the dough.

Scoop and Bake:

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers are set.

Remove from the oven and allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.