Chocolate and mint is one of my favorite treat combinations, so I had to give these a try. They were perfect and easy to make.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Dutch processed, or regular cocoa
1 cup unsalted butter, at room temperature ( I used salted butter, and 1/4 tsp salt)
1 cup granulated sugar
1 cup light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
I bag of mint chips, found by the chocolate chips in the baking isle at the grocery store
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.
With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until just combined.
Gradually add flour mixture and beat until just combined. Mix in the bag of the mint chocolate chips.
Roll cookies into balls, about 2 tablespoons of dough per cookie. Place cookie balls on prepared baking sheet, about 2 inches apart.
Bake cookies for 10-12 minutes, or until cookies are set, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 5 minutes. Move to a cooling rack and cool completely.
Recipe slightly adapted from: Two Peas and Their Pod