Mint-Chocolate Chip Cookies

These are A-MAZ-ING! Such a perfect holiday combo!

Mint-Chocolate Chip Cookies
Prep: 20 minutes
Bake: 9 minutes/batch

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
2 tsp. vanilla
2 cups mint chocolate chips OR semi-sweet chips (I used Andes Baking Chips)

Glaze:
1 1/2 cups powdered sugar
4-6 drops mint extract (depends on how minty you want them)
2 tbsp. + 1 tsp. water
Food coloring (optional)

Heat oven to 375 degrees. Sift together flour, cocoa powder, baking soda and salt into a medium-sized bowl. Beat butter in large bowl until creamy. Add brown and granulated sugars; beat until fluffy. Beat in eggs and vanilla. On low speed, beat in flour mixture. Gently fold in chips.

Drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheets. Bake for 9-11 minutes (mine only took 9, be careful not to overcook and burn. Hard to tell sometimes when you are cooking chocolate dough!) Cool on sheet for 2 minutes. Transfer to wax paper or cooling rack to cool completely.

Glaze: Whisk all ingredients together until smooth. Drizzle over cooled cookies. Let stand until glaze is set.

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