Step 1

Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.

Step 2

In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.

Step 3

Add the eggs + yolk, peppermint extract, and food coloring.

Step 4

In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.

Step 5

Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.

Step 6

Add the chopped chocolate to the dough, and mix until just combined.

Step 7

Cover the dough and refrigerate for about an hour.**

Step 8

Use a 1/4 cup measuring cup to form balls of dough and shape them into a long oval shape (not a ball shape, think more egg shape). Place them on the cookie sheet (the tall way) lined with parchment paper or a silicone mat. These are very large cookies, I only did 8 cookies per pan.

Step 9

Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.

Step 10

Let cool 5 minutes on the pan, then remove to a cooling rack.