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

In a medium bowl, whisk together the all-purpose flour and salt.

In a large bowl, beat the softened unsalted butter until creamy. Gradually add granulated sugar and mix until light and fluffy.

Mix in pure vanilla and peppermint extracts. Optionally, add green food coloring.

Gradually add the flour mixture and mix until just combined.

Gently fold in mini chocolate chips.

Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.

Scoop dough into 1-inch balls and arrange on the prepared baking sheets.

Bake for 10-12 minutes or until edges are lightly golden.

Cool on sheets for 5-10 minutes, then roll in powdered sugar.

For extra sweetness, roll the cookies in powdered sugar again after they cool completely.