1. 1 cup (2 sticks) butter (preferably salted), softened
2. 2 cups white sugar
3. 2 eggs
4. 1 tsp vanilla extract
5. 2 cups flour
6. 3/4 cup unsweetened cocoa powder
7. 1 tsp baking soda
8. 1 cup mint chips
9. 1 cup chocolate chips
1. Preheat oven to 350 degrees
2. Cream butter and sugar together
3. Beat in eggs, one at a time.
4. Add vanilla and beat well.
5. In a separate bowl, sift together flour, cocoa, and baking soda.
6. Stir flour mixture into butter mixture gradually.
7. Mix in mint and chocolate chips.
8. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
9. Bake for 8 to 10 minutes. Place on wire racks to cool.
Beat the batter really well after you add the eggs. It makes the cookies less dense.
Make the cookies small. I can't emphasize this enough. Seriously. They should be globular and about the same diameter as a quarter. These are intense cookies and smaller is better.
It's hard to tell when they're done. Despite this, DO NOT OVERBAKE THEM. If your oven runs hot, leave them in for 8 minutes; if it runs cooler, bake for 10.
They're really puffy while they're baking. They will deflate, so to speak, when they cool. (It's also really fun to drop the cookie sheet onto the counter from a few inches up and watch the cookies go SQUISH.)
Leave them on the cookie sheets for a minute or two before you transfer them to the wire rack. Otherwise they fall apart.
This recipe makes a LOT of cookies. Especially if you make them SMALL like I told you.
VARIATIONS: substitute peanut butter chips for the mint chips. And let me know how it turns out. I'm curious. Actually, for that matter, they're making all kinds of weird chips now (I saw cinnamon chips in the store the other day. And also peanut butter-chocolate swirl. I was a little scared). Try whatever combinations float your boat.