PREHEAT oven to 325° F.
I made a half batch of these for St. Patrick's Day. I wish I made the whole batch because two days later and they are all gone. They are rich, chewy, chocolaty and have just the right amount of mint. The mint taste does not over power the cookie. They reminded me a bit of a chewy Thin Mint girl scout cookie. Yum!
Mint Chocolate Delights
adapted: Very Best Baking
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. (Refrigerate dough for ~1hour). Drop by well-rounded tablespoon onto ungreased baking sheets. (yield 4dozen)
BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.