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

In a medium bowl, whisk together 1 1/2 cups of all-purpose flour and a pinch of salt until well combined.

Cream together 3/4 cup of softened unsalted butter until creamy, then gradually add 1/3 cup of granulated sugar and mix until light and fluffy.

Mix in 1 teaspoon of pure vanilla extract and 1/2 teaspoon of peppermint extract, and optionally add a few drops of green food coloring.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined, and gently fold in 1 cup of mini chocolate chips.

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

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

Bake for 10-12 minutes, until the edges are lightly golden and centers are pale.

Remove from oven and cool on sheets for 5-10 minutes, then roll in powdered sugar while warm and again after cooling.

Enjoy or store in an airtight container for up to a week.