In a large mixing bowl, using a stand mixer or a hand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium high speed for about 2-3 minutes until the mixture is light, fluffy, and pale in color.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the peppermint extract and vanilla extract. If using food coloring, add it now and mix until the color is uniform.

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

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined.

Gently fold in the chocolate chips using a rubber spatula or wooden spoon. Save a few to press into the tops of the cookies just before baking.

Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour, or up to 24 hours.

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

Scoop the chilled dough into rounded tablespoons (about 1.5 tablespoons each) and place them about 2 inches apart on the prepared baking sheets. If desired, press a few extra chocolate chips onto the tops of the dough balls.

Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look soft and slightly underdone.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.