Ingredients

The following ingredients have 48 Servings
  • 1 1/4 cup light brown sugar (packed)
  • 2 TB granulated sugar
  • 1/2 cup salted butter (just softened (not melty at all))
  • 2 tsp peppermint extract
  • 2 large eggs (room temp)
  • 2 2/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp corn starch
  • 3 tsp real cocoa powder (unsweetened)
  • 1/2 tsp table salt
  • 1 10 oz package Andes mint chips*
  • 1/2 cup mini semi-sweet chocolate chips (mini ones melt better)

Instruction

  • Place sugars, eggs, and peppermint extract in bowl of stand mixer. Mix on med-high speed until light and fluffy, about 4-5 min. Add eggs in one at a time, mixing just until incorporated.
  • In separate bowl, combine dry ingredients: flour, baking soda, baking powder, corn starch, cocoa powder, and salt. Whisk to combine well.
  • Fold dry ingredients into wet batter. Gently add in mint chips and semi-sweet chocolate chips. Dough may be sticky.
  • Chill dough for 1 hour or more.
  • Preheat oven to 350F, with rack on lower middle position.
  • Form 1-tablespoon sized dough balls and place 2 inches apart on parchment-lined baking sheet. Bake 7-8 minutes. Cookies may seem underdone, but will set nicely upon cooling.