You can use a stand mixer or a hand held mixer for this recipe.
Place the butter and the mint into a saucepan, bring to a medium heat. Melt the butter, smash the mint and stir occasionally. Warm for approximately 3 minutes, turn off the heat and cover to let the mint infuse the butter for 30 minutes.
When the time is up for the mint infusion, strain the butter and press the leaves to extract all of the butter from the leaves.
Line 2 baking sheets with parchment paper and set aside. In a medium bowl mix together the flour, salt and baking soda. Set aside.
In a large bowl, cream the sugars and the butter. Beat until light and creamy, 3-5 minutes. Add the egg and the vanilla and beat for an additional minute.
Slowly add the flour mixture to the bowl while still mixing, you should occasionally stop the mixer to scrape the sides. Last step is to add the chocolate chunks, I prefer to mix these in by hand with a wooden spoon.
Remove the dough from the bowl and drop onto plastic wrap, roll out into a cylinder shape and chill in the refrigerator for at least an hour.
Preheat oven to 350 degrees F. Slice the dough into 12 equal portions and place 6 cookies on each sheet. Bake for 10-12 minutes, rotating the pans half-way through. Let the cookies cool for 2-3 minutes on the pan, then transfer them to a cooling rack until completely cool.
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