Preheat your oven to 190ºc/170ºfan and line two-three baking trays with parchment paper, leave to the side!
Mix together the unsalted butter and light brown soft sugar until light and fluffy and thoroughly combined
Add in the egg, cocoa powder, plain flour, bicarbonate of soda, baking powder and sea salt and the peppermint extract and beat until a thick cookie dough is formed
Fold in the chocolate chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate. I usually fit 6 on each tray to be safe using a 5cm scoop
Bake the cookies in the oven for 12 minutes until spread out perfectly and nice and crinkly.
Once baked, remove from the oven and leave to cool on a wire rack.
Melt the white chocolate on a low heat and mix in some green food colouring, drizzle over the cookies and leave to set.
Notes
These delicious little treats are perfect as they are, but you could drizzle over some minty coloured chocolate to give them a bit of extra show!
If you wanted to just use one type of chocolate you could as well, I just always stick to the same amount weight-wise!
These will last in an airtight container for 4-5+ days
The original recipe was: 200g light brown sugar, 125g unsalted butter, 1 medium egg, 25g cocoa powder, 175g self raising flour, 1/2 tsp bicarb, 1/2 tsp baking powder, 1/2 tsp sea salt, 1 tsp mint chocolate flavouring (or peppermint extract), 125g milk chocolate chips, 125g mint chocolate chips, 50g white chocolate chips & green food colouring.