Mint Chocolate Chip Cookies (Print Version)

# Ingredients:

01 - 1 cup (226g) unsalted butter, softened.
02 - 1 cup granulated sugar.
03 - 1 cup light brown sugar, packed.
04 - 2 eggs, room temperature.
05 - 1 teaspoon vanilla extract.
06 - 2½ cups all-purpose flour.
07 - ¾ cup unsweetened dark cocoa powder.
08 - 1 teaspoon baking soda.
09 - ½ teaspoon salt.
10 - 2½ cups mint and chocolate baking chips, divided.

# Instructions:

01 - Cream butter and sugars in mixer until smooth.
02 - Add eggs one at a time, then vanilla.
03 - Mix dry ingredients in a separate bowl: Flour, Cocoa powder, Baking soda, Salt.
04 - Gradually add dry mix to wet ingredients.
05 - Fold in 2 cups mint chocolate chips.
06 - Chill dough 30 minutes.
07 - Heat oven to 350°F.
08 - Line baking sheets with parchment.
09 - Roll dough into 2-inch balls.
10 - Place 2 inches apart on sheets.
11 - Bake 5 minutes.
12 - Add remaining chips on top.
13 - Bake 5-6 minutes more.
14 - Cool on pan 5 minutes.
15 - Move to wire rack to cool completely.

# Notes:

01 - Can use chopped Andes mints if mint chocolate chips aren't available.
02 - Chilling dough prevents spreading.
03 - Adding chips halfway makes them look bakery-style.

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