Double Chocolate Mint Cookies
 These double chocolate mint cookies taste just like Thin Mints® but have the texture of chunky chocolate chip cookies. Ingredients 2¼ cups plus 2 tablespoons all-purpose flour, spooned and leveled 1 teaspoon baking soda ½ teaspoon salt ¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's 2 sticks (1 cup) unsalted butter, softened 1 cup packed light brown sugar ¾ cup granulated sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (one 12-oz bag) semi-sweet chocolate chips, best quality such as Ghirardelli or Guittard ¾ cup mint chips, best quality such as Guittard (a little goes a long way) 2¼ cups plus 2 tablespoons all-purpose flour, spooned and leveled 1 teaspoon baking soda ½ teaspoon salt ¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's 2 sticks (1 cup) unsalted butter, softened 1 cup packed light brown sugar ¾ cup granulated sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (one 12-oz bag) semi-sweet chocolate chips, best quality such as Ghirardelli or Guittard ¾ cup mint chips, best quality such as Guittard (a little goes a long way) Instructions In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined. In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract on medium speed until creamy, about 1 minute. Add the eggs and beat for about 2 minutes more, until light and fluffy. Gradually add the flour mixture and mix on low speed until incorporated. Add the chocolate and mint chips and continue mixing until just combined. Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle. Meanwhile, preheat the oven to 375°F and set the oven racks in the middle and upper thirds of the oven. Line two baking sheets with parchment paper. Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about 2 inches apart. Bake for 9 to 11 minutes, or until the cookies are puffed and set. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an airtight container for up to three days. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined. In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract on medium speed until creamy, about 1 minute. Add the eggs and beat for about 2 minutes more, until light and fluffy. Gradually add the flour mixture and mix on low speed until incorporated. Add the chocolate and mint chips and continue mixing until just combined. Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle. Meanwhile, preheat the oven to 375°F and set the oven racks in the middle and upper thirds of the oven. Line two baking sheets with parchment paper. Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about 2 inches apart. Bake for 9 to 11 minutes, or until the cookies are puffed and set. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an airtight container for up to three days. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Nutrition Information Powered by Serving size: 1 cookie Calories: 125 Fat: 6 g Saturated fat: 4 g Carbohydrates: 17 g Sugar: 12 g Fiber: 1 g Protein: 1 g Sodium: 56 mg Cholesterol: 18 mg Serving size: 1 cookie Calories: 125 Fat: 6 g Saturated fat: 4 g Carbohydrates: 17 g Sugar: 12 g Fiber: 1 g Protein: 1 g Sodium: 56 mg Cholesterol: 18 mg