Double Chocolate Mint Cookies

It just doesn’t get more chocolatey than this cookie with abundant cocoa and semisweet chocolate, offset by cooling bits of sparkling peppermint.

Beat together butter and shortening with a hand mixer on medium speed until blended.

Add granulated and brown sugars; beat until light and fluffy, 4–5 minutes. Add eggs, one at a time, beating just until combined after each. Beat in extract.

Beat in flour mixture on low speed until combined. Dough will be chunky.

Stir in chocolate and 1 cup baking chips. Dough will be sticky. Scoop dough with a #40 scoop (11/ 2 Tbsp.) onto prepared baking sheets.

Bake cookies until just set (they will appear slightly underdone), 8–9 minutes.

Cool cookies on baking sheets,

5–8 minutes, before topping with remaining 1/2 cup baking chips (1 tsp. per cookie), pressing lightly to adhere. Transfer cookies to racks to cool completely.

Per cookie: 210 cal; 12g total fat (7g sat); 20mg chol; 290mg sodium; 27g carb (1g fiber,19g total sugars); 3g protein

Makes 24 cookies Total time: 40 minutes

WHISK:

11/ 2 1

2

2

BEAT:

1

8 11/ 2 1/2 2

1

STIR IN:

8

11/ 2 cups all-purpose flour cup Dutch cocoa powder tsp. table salt tsp. baking soda

stick unsalted butter (8 Tbsp.), softened

Tbsp. shortening ( 1/2 cup) cups granulated sugar cup packed brown sugar eggs tsp. peppermint extract oz. semisweet chocolate, chopped small cups Andes Peppermint Crunch Baking Chips (6 oz.), divided

Preheat oven to 400°. Line baking sheets with parchment.

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