Ingredients:

  • 1 cup (227g) Unsalted Butter, softened to 65°F
  • ¾ cup (150g) Granulated White Sugar
  • ¾ cup (160g) Dark Brown Sugar, packed
  • 2 large Eggs, room temperature
  • 2 tsp Pure Vanilla Extract
  • 2 cups (250g) All-Purpose Flour
  • ⅔ cup (60g) Dutch-Processed Cocoa Powder
  • 1 tsp Baking Soda
  • 1 tsp Cornstarch
  • ½ tsp Sea Salt
  • 1 cup (170g) Semi-Sweet Chocolate Chips
  • 1 cup (170g) Mint Chocolate Baking Chips
  • ½ cup chopped Andes Mint Thins

Instructions:

  1. In the bowl of your stand mixer, beat the softened butter with both the granulated and dark brown sugars for 3–4 minutes until the mixture is pale and aerated.
  2. Add the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated to create a stable emulsion.
  3. Sift the flour, cocoa powder, baking soda, cornstarch, and salt together in a separate bowl.
  4. Slowly add the dry ingredients to the wet mixture on low speed until just combined, allowing the fats to bloom the cocoa.
  5. Fold in the semi-sweet chocolate chips and mint chocolate baking chips by hand.
  6. Chill the dough for at least 90 minutes to prevent over-spreading and enhance flavor depth.
  7. Preheat oven to 350°F. Scoop 1.5 tablespoon sized portions onto a lined baking sheet.
  8. Bake for 10 minutes. Immediately top with chopped Andes Mint Thins and cool on a wire rack.