Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Whisk together the all-purpose flour and salt in a medium bowl until combined.

Cream the softened unsalted butter for about 2 minutes, then gradually add the granulated sugar and beat until light and fluffy.

Mix in the pure vanilla and peppermint extracts, and add green food coloring if desired.

Gently fold the flour and salt mixture into the creamed mixture until just combined.

Fold in the mini chocolate chips evenly throughout the dough.

Chill the dough covered in the refrigerator for 30-60 minutes.

Scoop out 1-inch balls of dough and place them on the prepared baking sheets.

Bake for 10-12 minutes, until the edges are golden and the centers are soft.

Let the cookies rest for 5-10 minutes, then roll in powdered sugar.

Transfer to a serving platter or store in an airtight container.