Double Dark Chocolate Mint Chip Cookies

• 1/2 cups Unsalted Butter
• 3/4 cups Light Brown Sugar, Packed
• 1/4 cups Granulated Sugar
• 2 teaspoons Pure Vanilla Extract
• 1 Egg, At Room Temperature
• 1/3 cups Unsweetened Cocoa Powder
• 1 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 2 ounces, weight Unsweetened Baker's Chocolate, Chopped
• 1 cup Andes Mint Baking Chips

1. Preheat the oven to 350u0b0F.
2. Cream the butter and both sugars until light and fluffy. Add the vanilla and egg. Mix well. Add the cocoa and mix again.
3. Sift together the flour, baking soda, baking powder, and salt and add to the chocolate, mixing at low speed just until combined. Fold in the chopped bakers chocolate and mint chips.
4. Drop the dough by rounded tablespoonfuls on a cookie sheet lined with parchment paper. Lightly dampen your hands and flatten the dough slightly.
5. Bake for exactly 11 minutes (the cookies will seem underdone). Remove from the oven and let cool on the pan for 1 minute, then transfer to a wire rack to cool completely.

butter, light brown sugar, ubc, vanilla, egg, cocoa, allpurpose, baking soda, baking powder, kosher salt, chocolate, andes mint baking chips

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