Peppermint Double Chocolate Chip Cookies

These cookies from Joy the Baker taste like homeade and chewy versions of Girl Scout Thin Mints. (And thus so much better!)

I just made these yesterday and they are my husband's favorite cookie I've made so far- he thinks they're wonderful! They're flat and chewy, my favorite cookie texture. And they are super chocolatey. I think they'll be perfect for holiday gift boxes. :)

Peppermint Double Chocolate Chip Cookies
makes about 27 bigish cookies

1 1/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 tsp salt
3/4 tsp baking soda
1 cup unsalted butter at room temperature
1 cup sugar
2/3 cup packed brown sugar
1 tsp pure peppermint extract
2 large eggs
12 oz chocolate chips (I used half milk chocolate and half semisweet)

Center a rack in the oven and preheat to 375 degrees. Line two baking sheets with parchment.

Whisk together the flour, cocoa, salt, and baking soda.

In a large bowl, beat the butter until smooth. Add the sugars and beat for another couple minutes, until well blended. Beat in the peppermint. Add the eggs, one at a time, and beat for a minute after each egg goes in. On a lower speed, add the the dry ingredients in 3 portions, mixing only until each addition is incorporated. By hand, mix in the chocolate pieces.

Spoon the dough by rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies, one sheet at a time, for 11-12 minutes. Allow the cookies to cool on the sheet for 1 minute, then transfer to a rack to cool fully. (Use a spatula to remove from sheets!)