When I was growing up, my mom never made cookies, but my best friend's mom did. She'd toss a teaspoon of mint extract into the batter of "regular" chocolate chip cookies, and when I started this recipe, that was the idea. Then I decided that two things could make mint chocolate cookies better: More mint, and more chocolate.
Double Chocolate Mint Cookies
1/2 cup white sugar
1/2 cup brown sugar
3/4 cup softened butter
1 teaspoon vanilla extract
2 teaspoons mint extract
1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (I prefer dark for this recipe)
Preheat the oven to 350 degrees.
Beat the butter, white sugar, and brown sugar together in a large bowl until smooth. Mix in the vanilla, mint, and egg, and stir until completely combined. Mix flour, cocoa powder, salt, and baking soda into the wet ingredients. These are dense cookies and the dough will be quite stiff - power through it! Then fold in the chocolate chips.
Apply in heaping spoonfuls to ungreased cookie sheet, and bake for about ten minutes, just until the top and edges of the cookie start to get crispy. Transfer to a cooling rack, and you're all set.
Pour yourself a glass of milk, because these are rich.