Chocolate Double Chocolate Chip Mint Cookies

I am the type of person who refuses to acknowledge Christmas until December 1st. Today happens to be that day, and I am launching my annual Christmas baking countdown. My last post, "White Chocolate-Cranberry Cookies" technically launched this motion, but now that it is officially December, I am planning to bake at full force.

My initial goal is set to two recipes per week, but I will definitely be crunching in extra recipes the closer we get to Christmas. I have eight recipes lined up, but I wanted to begin with an easy one.

My mom used to make these when I was younger and over the years I have tweaked them here and there. I have baked these so many times over the years, I could make them with my eyes closed.

Chocolate Double Chocolate Chip Mint Cookies

Yields: 30 cookies

Ingredients:

1 C unsalted butter, room temperature
1 C brown sugar
1/2 C granulated sugar
2 eggs
2 t vanilla extract
1/4 t salt
1/3 C cocoa powder + 1 square unsweetened baking chocolate
1 t baking powder
2 C all-purpose flour, less 2 T
2 T cornstarch
2 t peppermint extract
white chocolate chips

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, cream together butter and sugars. Mix on a medium speed and add one egg at a time, then add peppermint & vanilla extracts and melted baking chocolate.

In a separate bowl, sift together flour & constarch, salt, cocoa powder, and baking powder. Pour into mixing bowl, in 1/2 C intervals, while blending in between additions. Mix until well blended.

Fold in white chocolate chips, scoop onto prepared baking sheet and bake 12 minutes. Remove from oven, transfer to a wire cooling rack, and let stand 5 minutes before consuming.

Enjoy and Buon Appetito!