Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ounces dark chocolate, coarsely chopped,
• 4 ounces Andes Peppermint baking chips
• 1 stick (8 tablespoons) unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 325 degrees.
2. Combine flour, cocoa powder, baking soda, and salt in a bowl
3. Next, melt coarsely chopped chocolate with the butter in a heatproof bowl in microwave starting with 30 seconds. Melting time with vary depending on power of microwave so start with 30 seconds and always give it a good stir before putting the chocolate back in for another round. Heat until you don't see any large lumps, be careful not to over heat though.
4. Put chocolate mixture into the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla
5. Mix until combined. Reduce speed to low, then slowly start adding the flour mixture
6. Finally, add peppermint chips.
7. Scoop batter using a 1/4 measuring cup for big cookies and place them about 2 inches apart on parchment-lined baking sheets. Bake until the cookies surfaces begin to crack, about 15 minutes. I like to rotate in between for even baking.
8. Cool on a wire rack, then enjoy!