Dark Chocolate Mint Chip Cookies

I enjoy mint.  I also enjoy chocolate.  Mint goes well with Christmas.  Chocolate goes well with any time.  These cookies combine the richness of dark chocolate with the coolness of mint.  The texture is soft and fudgy, but please don't overbake as a cakey texture will result.  This recipe is supposed to make a dozen perfect sized cookies (extremely large), but for the sake of Christmas giving, I used a small cookie scoop to make smaller cookies.  I will include both baking times in the instructions.

Dark Chocolate Mint Chip Cookies

1 cup (2 sticks, 8 ounces) butter, room temperature
1 1/4 cup + 2 Tablespoons (10 ounces) granulated sugar
2 eggs
1/2 cup (2 ounces) dark cocoa powder
2 1/4 cups (10 ounces) all purpose flour
Large pinch of Kosher salt
1/4 teaspoon baking powder
1 1/2 cups Nestle Toll House Dark Chocolate & Mint Morsels

Preheat oven to 350F.  Line a baking sheet with parchment paper.  In a large bowl, cream together butter and sugar until fluffy.  Add eggs, one at a time, and beat until well-incorporated.  Carefully, with mixer on low speed, beat in cocoa powder.  In a separate bowl, mix flour, salt, and baking powder, then add to creamed mixture and beat slowly until just combined.  Gently stir in the baking chips. 

For one dozen perfect sized (large) cookies, divide the dough into 12 equal portions and place on parchment lined baking sheet.  Bake for 12 minutes, being careful not to overbake.  For quite a few more smaller cookies, use a small cookie scoop to drop the dough on the baking sheets.  Bake for 6 minutes, being careful not to overbake.  Let cool on a cooling rack.

Enjoy!  -Cardamommy