Ingredients
½cupunsalted butter,(1 stick or 115g) softened to room temperature
¾cuppacked light brown sugar,(150g)
½cupgranulated sugar,(100g)
1largeegg
1egg yolk
1tsppure vanilla extract
¾tspBaking Soda
1tspbaking powder
1tspsalt
2¼cupsall-purpose flour,(285g) spoon & leveled
2tspunsweetened cocoa powder
2cupsmint chips,(340g) chopped, or Andes Candies
¼cupmilk,(60ml) if needed
Preparation
Preheat oven to 350 degrees F.
With an electric mixer, cream together the butter and sugars on medium speed.
Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder.
Add 1/2 of the dry ingredients to the wet. Mix for about 1 minute on low speed.
Add the rest of the dry ingredients and mix on low speed until combined. By hand, fold in the mint chips.
Drop by scoops onto ungreased baking sheet or silicone mat.
Bake for 10 to 12 minutes until sides slightly begin to brown.
Allow to cool on the baking sheet for 2 to 3 minutes and transfer to a wire rack.
