I'm so sorry but these were just so freaking delicious that I had to post this even though it really is unkind of me to do so for the following reason:
Unless you were thinking ahead during the holidays and stocked up on these little dark chocolate and mint morsels, you will be unable to make the most delicious chocolate mint cookie EVER until next fall. I had actually intended to make and post about these cookies during the holiday season but never got around to it and just assumed I'd make it a St. Patrick's day post instead. Well, I'm still posting the recipe so I won't forget exactly how I made these spectacular mint bites, but unless you want to pony up and buy them on e-bay (can you believe it?) you'll have to wait until these come back to your grocer's shelves in the fall.
Dark Chocolate Mint Cookies
2 cups all purpose flour
2/3 cup Dutch process cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp espresso powder
1 cup unsalted butter, room temperature
2/3 cup packed light brown sugar
2/3 cup sugar
1 tsp vanilla
2 large eggs
1 (10 oz) package dark chocolate and mint morsels (about 1 2/3 cup)
Preheat oven to 325 degrees.
Whisk together the flour, cocoa, baking soda, baking powder, salt and espresso powder in a medium size bowl.
In mixing bowl, cream together the butter, brown sugar, sugar, and vanilla until well blended. Add eggs, one at a time, scraping down the bowl and beaters as needed.
Gradually add in the dry ingredients and mix until thoroughly combined. Stir in the chocolate mint chips.
Drop by rounded tablespoonfuls on ungreased baking sheet. Bake for 10-11 minutes. Remove from oven and allow to cool for two minutes on baking sheet before removing to cooling rack.