Rinse fresh mint leaves. Remove the leaves, lay it on a paper towel, and pat dry. Loosely fill a cup with mint leaves.
Using a food processor, blend the mint leaves and sugar to release their oils and fragrance. A mortar and pestle can also be used to crush the mint leaves and sugar.
Mix the wet ingredients. In a medium bowl, whisk the egg until light and fluffy. Add the cooking oil and the blended sugar and mint.
Combine the dry ingredients. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Make the dough. Gradually add the dry mixture into the wet mixture, stirring until just combined.
Fold in chocolate chips into the dough (optional). For other options, you may fold in your favorite crushed nuts.
Cover the bowl and let the dough rest in the refrigerator for about 20–30 minutes to help the flavors meld and the dough firm up.
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the sheet about 2 inches apart.
For decoration, you can add chocolate chips or nuts on top.
Bake for 12-13 minutes, or until the edges are slightly golden but the centers remain soft. If you want it crunchier, bake it for an extra minute, but watch carefully that it doesn't get burned.
Let cookies cool on the sheet for 5 minutes before transferring them to a wire rack.
Serve with tea, coffee, or simply enjoy them warm with a smile.
