Chocolate Mint Cookies

• 1-3/4 cup All-purpose Flour
• 1/2 cups Cocoa Powder
• 2 teaspoons Cornstarch
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2 sticks Unsalted Butter, Room Temperature
• 1-1/2 cup Granulated Sugar
• 1-1/2 teaspoon Vanilla Extract
• 2 Eggs
• 1 package (about 8 1/2 Oz. Size) Andes Mints, Chopped
• 1 cup Semi-Sweet Chocolate Chips

1. Preheat oven to 350u0b0F and line a baking sheet with parchment paper or a nonstick baking mat.
2. In a medium bowl, mix together flour, cocoa powder, cornstarch, baking soda and salt; set aside.
3. In a mixer, mix together butter and granulated sugar until fluffy. Add vanilla and eggs, scraping down sides as necessary.
4. Add dry ingredient mixture a little at a time until incorporated. Dough will be thick, but moist. Lastly, add Andes Mints and chocolate chips.
5. With a cookie dough scoop, scoop dough onto prepared baking mat. Bake for 10 minutes. Let cool on baking mat for 5 minutes before transferring to a cooling rack to cool completely.

allpurpose, cocoa, cornstarch, baking soda, salt, butter, sugar, vanilla, eggs, andes, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-mint-cookies-2/ (may not work)