Preheat oven to 350°F (175°C). Line two or three large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the all-purpose flour and salt. Set aside.

In a large mixing bowl, using an electric mixer, beat the softened unsalted butter on medium speed for 1-2 minutes until light and creamy.

Gradually add the granulated sugar, beating for another 2-3 minutes until the mixture is light in color and fluffy. Scrape down the sides of the bowl occasionally.

Beat in the pure vanilla extract and peppermint extract until just combined. If desired, add a few drops of green food coloring and mix until your desired shade is achieved.

With the mixer on low speed, gradually add the flour and salt mixture in about three additions, mixing just until combined after each to avoid overmixing.

Remove the bowl from the mixer and gently fold in the mini chocolate chips with a rubber spatula until evenly distributed.

Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes to 1 hour.

Once chilled, scoop out portions of dough using a small cookie scoop (approx. 1 tablespoon) and roll each portion between palms to form smooth balls, approx. 1 inch in diameter.

Place them about 1 to 1 1/2 inches apart on the prepared baking sheets.

Bake in the preheated oven for about 10-12 minutes, or until edges are lightly golden and centers appear set but still pale.

Carefully remove sheets from the oven and let cookies cool on sheets for about 5-10 minutes.

While the cookies are warm, prepare two shallow bowls and place about 1/2 cup of powdered sugar in the first bowl and the remaining 1 cup in the second, larger bowl.

Gently roll each warm cookie in the first bowl of powdered sugar until fully coated.

Place cookies back on a wire cooling rack to finish cooling completely.

Once completely cool, roll each cookie in the second bowl of powdered sugar for a thick coating.