Triple Chocolate Mint Chip Cookies

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 1 cup margarine
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons mint extract
• 2 cups unbleached flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 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 1/2 ounces dark mint chocolate (i used ghirardelli's intense dark mint bliss squares)

Recipe

• 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 350°f.
• 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 350°f 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. be gentle! it's very easy to tear the cookies when they're hot.
• 12 remove from cookie sheet and place on racks to cool.
• 13 i like to sprinkle some extra andes chips on top.