Prepare the Mint and Sugar: Wash and pat dry the mint leaves.

Finely chop the mint leaves and combine them with the sugar in a bowl.

Use a spatula to press the mint into the sugar, releasing its oils. Mix until the sugar turns light green and is infused with mint flavor.

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

Beat the mixture with a hand mixer for 3-4 minutes until light and fluffy.

Add the Egg: Crack the egg into the butter-sugar mixture and beat until well combined.

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

Gradually add the dry ingredients to the wet mixture and mix until the dough begins to form.

Fold in the Chocolate Chips: Add the chocolate chips and gently fold them into the dough until evenly distributed.

Chill the Dough: Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.

Preheat the Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Shape the Cookies: Scoop out spoonfuls of the chilled dough, roll them into balls, and place them on the baking sheet with space between each cookie.

Bake: Bake for 10-12 minutes or until the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.