Double Chocolate Mint Chip Cookies

• 1/2 cups Butter, At Room Temperature
• 1/2 cups White Sugar
• 1/2 cups Brown Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1/4 cups Unsweetened Cocoa Powder (I Used The Dark Chocolate Variety From Hershey's)
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Mint Chips (like Andie's Chips Or Crushed Andie's Mints)
• 1/2 cups Semisweet Chocolate Chips

1. Heat oven to 350u0b0 F.
2. In a large bowl, cream the butter, white sugar and brown sugar. When the mixture is creamed, add in the egg and vanilla, and mix to incorporate. I call this the "wet mixture."
3. Meanwhile, sift the flour, cocoa, baking soda, baking powder, and salt into a separate bowl. I call this the "dry mixture."
4. Slowly (or you'll end up with it all over you), add the dry mixture to the wet mixture. Beat until fully incorporated.
5. With a large spoon, gently fold in the mint chips and chocolate chips. Make sure they are distributed as evenly as you can.
6. In your hands, roll the dough into approximately 1 1/2-inch balls. Place on greased or lined baking sheets, 2 inches apart. (I personally use my baking stone which preheats with the oven.)
7. Bake until centers are just set, about 12 minutes. Let cool on the sheets for 5 minutes, then transfer to wire racks.

butter, white sugar, brown sugar, egg, vanilla, allpurpose, ubc, baking soda, baking powder, salt, mint chips, chocolate chips

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