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2 2/3 cup All-purpose flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Unsweetened cocoa powder
3/4 cup Light brown sugar; packed
2/3 cup White sugar
1 cup Salted butter; softened
3 large Eggs
1 teaspoon Pure mint extract
10 oz Mint chocolate chips
Preheat oven to 300-degrees. In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside. In a large
bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape sides of bow, then add eggs and
mint extract. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low spead just until combined. Do
not overmix Drop dough by rounded tablespoonsfuls onto ungreased cookie sheets, 1-1/2 inches apart. Bake for 19-21 miuntes.
Immediately transfer cookies with a spatula to a cool, flat surface.
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Unsweetened cocoa powder
3/4 cup Light brown sugar; packed
2/3 cup White sugar
1 cup Salted butter; softened
3 large Eggs
1 teaspoon Pure mint extract
10 oz Mint chocolate chips
Preheat oven to 300-degrees. In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside. In a large
bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape sides of bow, then add eggs and
mint extract. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low spead just until combined. Do
not overmix Drop dough by rounded tablespoonsfuls onto ungreased cookie sheets, 1-1/2 inches apart. Bake for 19-21 miuntes.
Immediately transfer cookies with a spatula to a cool, flat surface.
