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Cream together the butter and sugar well.
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Add the eggs and vanilla to the creamed mixture and beat until well combined.
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Sift together the cocoa, flour, baking soda, and salt.
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Add the dry ingredients to the creamed mixture. Mix well until a dough forms.
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Fold in the mint chocolate chips.
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Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough should be cold when it goes in the oven.
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Roll the dough into about 1 inch balls.
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Place about 2 inches apart on a parchment paper lined baking sheet.
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Flatten the balls slightly and bake at 375 degrees F for about 9 or10 minutes.
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Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
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Store in an airtight container.
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These cookies freeze well when baked or you can freeze the dough for several weeks and bake them off later as needed to enjoy fresh baked cookies any time.