Place the mint and butter in a small saucepan on the stove. Melt the butter over medium heat, swirling the pan occasionally. After 2-3 minutes when the mint is fragrant, turn off the heat, but leave the pan on the burner. Let the mint steep in the butter for 30 minutes.

After 30 minutes has passed, strain the butter through a fine mesh sieve, pressing the leaves of the mint so you can extract as much flavor as possible.

Add the melted butter, brown sugar and granulated sugar to a mixer and beat until light and creamy, about 3-5 minutes.

Add the egg and vanilla and beat for another minute.

Add 3/4 cup of the flour along with the baking soda and salt. Mix for about one minute, or until everything is incorporated.

Add the other cup of flour and mix until the flour just disappears completely.

Add the chocolate chips and mix for about 30 seconds, until the chocolate chips are evenly distributed throughout the dough.

Remove the cookie dough from the bowl and place it on a sheet of plastic wrap. Press the dough into a thick disk and then wrap with the plastic. Put into the refrigerator to chill for at least an hour.

When ready to bake, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Divide the dough into 12 equal pieces and roll into balls. Place only six balls on each cookie sheet. (They will spread).

Bake for 11-12 minutes, until the edges begin to turn golden brown. After removing from the oven, let cool for two minutes before transferring to a wire rack to cool completely.