Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes with an electric mixer on medium speed.
Add the egg, vanilla extract, and mint extract to the butter-sugar mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together. The dough should be soft and slightly thick.
Fold in the semisweet chocolate chips and crushed peppermint candies, if using. Be gentle to avoid breaking the candies.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are golden but the centers are still soft. Avoid overbaking to maintain a chewy texture.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Sprinkle additional crushed peppermint candies on top for decoration.
Serve and enjoy these refreshing, chocolatey cookies with a glass of milk or as a standalone treat!