Fresh mint and cocoa chocolate chip cookies

1/2 cup unsweetened natural cocoa powder

115g butter softened to room temperature

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1 cup sugar

200g mini size dark chocolate chips

1 cup of freshly cut mint

1/8 teaspoon salt

125g allpurpose flour spoon & leveled

1 large egg at room temperature

Step 1

In a large bowl using beat the butter and sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. add the egg and vanilla extract, and then beat on high speed until combined.

Step 2

In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. with the mixer running on low speed, slowly pour into the wet ingredients. beat on low until combined and then mix in the chocolate chips and mint with a spoon. the cookie dough will be thick and very sticky. cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. chilling is mandatory for this sticky cookie dough.

Step 3

Preheat oven to 180c. line large baking sheets with parchment paper or silicone baking mats.

Step 4

Scoop and roll balls of dough, about 1.5 tbs of dough each, into balls.

Step 5

Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.