Double Chocolate Mint Cookie Recipe

So I know a lot of people look forward to the fall for pumpkin spice flavors, but my favorite is when the Mint flavors come out.  I am a sucker for anything Chocolate mint flavor, it puts me in the holiday spirit!

These cookies are a chewy, double chocolate delight. A cookie not only with mint in the batter but the added minty madness of a sprinkling of crushed candy canes on top. Perfect for cookie exchanges, holiday gatherings or alongside a cup of hot cocoa on a cold winter's night.

Ingredients:

• 1 cup unsalted butter
• 1 ½  cup sugar
• 2 large egg
• ½ tsp natural peppermint extract
• 2 ½  cup all-purpose flour
• ¾  cup cocoa powder
• ½  tsp salt
• 1 tsp baking soda
• ½  tsp baking powder
• 2 candy cane (finely crushed)
• ¾  cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees
2. Line a cookie sheet with Parchment paper  
3. In a large bowl, cream the butter and sugar together for about 1-2 minutes.
4. Add eggs, peppermint extract and beat until light and fluffy
5. Add flour, salt, cocoa powder, baking soda and powder mix gradually with the wet ingredients. Mix until well combined.
6. Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes.
7. Form the dough into 1 tablespoon balls and place 1-2 inches apart on the baking sheet.
8. Press the tops down and then top with a few more chocolate chips
9. Bake for 10-12 minutes. The edges should be crisp but the tops will still be slightly soft looking.
10. Sprinkle crushed candy cane on immediately.
11. Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.