Prepare the Mint and Sugar: Wash the mint leaves thoroughly and pat them dry with a paper towel.

Finely chop the mint leaves.

In a bowl, combine the mint leaves with the sugar. Use a spatula or spoon to press the mint into the sugar, releasing its oils and flavor. Continue mixing until the sugar turns a light green color and the mint is fully incorporated. This step infuses the sugar with the fresh mint flavor.

Cream the Butter and Sugar: In a large mixing bowl, add the soft butter and the mint-infused sugar.

Use a hand mixer or whisk to beat the butter and sugar together until the mixture becomes light and fluffy. This should take about 3-4 minutes.

Add the Egg: Crack the egg into the butter and sugar mixture.

Beat it in until everything is well combined and smooth.

Mix the Dry Ingredients: In a separate bowl, whisk together the flour and baking powder.

Gradually add the dry ingredients to the butter-sugar mixture. Mix until the dough begins to come together.

Fold in the Chocolate Chips: Add the chocolate chips to the cookie dough.

Use a spatula to gently fold them in until evenly distributed throughout the dough.

Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies retain their shape during baking.

Preheat the Oven: While the dough is chilling, preheat your oven to 180°C (350°F).

Line a baking sheet with parchment paper.

Shape the Cookies: Once the dough has chilled, remove it from the fridge.

Scoop out spoonfuls of dough and roll them into small balls. Place them onto the prepared baking sheet, leaving some space between each cookie as they will spread while baking.

Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.