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, baking soda, and salt until well blended.

In a large mixing bowl, combine softened unsalted butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy.

Add large eggs one at a time, mixing thoroughly after each addition. Stir in vanilla and peppermint extracts.

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

If using food coloring, mix in a few drops until the desired shade is achieved.

Fold in semi-sweet chocolate chips gently until evenly distributed.

Drop rounded balls of dough onto prepared baking sheets, leaving about 2 inches of space between each.

Bake for 10-12 minutes until edges turn lightly golden but centers look soft.

Let cookies cool on the sheets for about 5 minutes before transferring to wire racks.