Chocolate Chip Cookies with Peppermint Extract

Made these for church on Sunday, one batch with peppermint and one with almond. I didn't even get to sample one they were gone that quick.

10 minutes was definitely not long enough for mine. I baked for around 15 minutes until the edges were slightly brown. When I tried taking them out at 10 minutes they were very under done. Baking time aside, these were delicious. I used mini chocolate chips. I will definitely make these again.

I made these for my husband's employees and they were a major hit. I didn't use any food coloring but he told me there were a lot of compliments on the flavor. The balance of chocolate chip and peppermint was just right. I'm thinking about making them using different colors for other holidays and events for the students in my pre-K class, I think they will love it. I recommend

Used tsp fresh lemon juice as I didn't have cream of tarter, twice the color first batch and 5 drops more second batch (I was making them to appeal to a 4 year old), 3/4 cup each of sugars, and 1 cup each of Bailey's Irish cream morsels semi bitter sweet chocolate . Cooked 13' for slightly mounded tablespoon. It didn't say when to add color but I would add with extracts the next time. I would make again.