Triple Chocolate Mint Chip Cookies

• 1 cup margarine
• 1 12 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons mint extract
• 2 cups unbleached flour
• 23 cup cocoa powder
• 34 teaspoon baking soda
• 12 teaspoon salt
• 9 ounces dark chocolate chips
• 3 ounces mint chips (I recommend Andes creme de menthe baking chips, or you could chop up some Andes yourself, if you can)
• 4 12 ounces dark mint chocolate (I used Ghirardelli's Intense Dark Mint Bliss squares)

1. Cream until light and fluffy: margarine, sugar, eggs, vanilla extract, and mint extract.
2. Combine in separate bowl: flour, Hershey's cocoa, baking soda, and salt.
3. Gradually beat the dry mixture into the creamed mixture.
4. Stir in: dark chocolate chips, and Andes baking chips.
5. Chill until firm enough to handle (I recommend using the freezer).
6. While chilling, cut mint dark chocolate squares into 1/2 inch pieces.
7. Preheat oven to 350F.
8. Shape dough into 1 inch balls and place on ungreased cookie sheet.
9. Place one 1/2 inch mint chocolate piece in the middle of each cookie and press down to flatten slightly.
10. Bake at 350F for 8-10 minutes.
11. Before removing from cookie sheet, use a spoon to spread the melted chocolate square over the top of the cookie.
12. BE GENTLE!
13. It's very easy to tear the cookies when they're hot.
14. Remove from cookie sheet and place on racks to cool.
15. I like to sprinkle some extra Andes chips on top.

margarine, sugar, eggs, vanilla, mint, flour, cocoa powder, baking soda, salt, chocolate chips, mint chips, mint chocolate

Taken from www.food.com/recipe/triple-chocolate-mint-chip-cookies-249762 (may not work)