Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes, until light, creamy, and well combined.

Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract, peppermint extract, and optional green food coloring, then mix until the color is evenly distributed.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the butter mixture, mixing only until no obvious streaks of flour remain.

Fold in the semisweet chocolate chips with a spatula. Stop as soon as the chips are spread throughout the dough so the cookies remain tender.

Drop rounded tablespoons or approximately 1 1/2-tablespoon portions of dough onto the prepared baking sheets. Leave about 2 inches between portions, and chill the dough for 20–30 minutes first if thicker cookies are preferred.

Bake for 8–10 minutes per batch, watching closely near the end of the baking time. The edges should look set, while the centers should still appear slightly soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They will continue setting as they cool while keeping their soft, chewy centers.