1cup(227g)salted butter, cool room temperature (not warm or overly soft!)
¾cup(159g)lightly packed brown sugar
½cup(43g)natural, unsweetened cocoa powder
1cup(170g)semisweet chocolate chips
½cup(85g)crushed or finely chopped Andes mints (see note)
Additional 1/2 cup or so crushed or finely chopped Andes mints for rolling
Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper or silpat liners.
In the bowl of an electric stand mixer (or in a large bowl with an electric hand mixer), cream the butter, brown sugar and white sugar together until well-mixed, 2-3 minutes.
Add the eggs and vanilla extract and mix.
In a separate bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
Add the dry ingredients to the batter and mix until just combined (it's ok if there are a few dry streaks). Mix in the chocolate chips and 1/2 cup crushed Andes mints until combined and no dry streaks remain.
Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop) and gently roll the tops into the additional crushed mints, pressing lightly into the plate or bowl of crushed mints so they stick to the top of the cookie dough ball.
Place a couple inches apart on the prepared baking sheets and bake for 10-11 minutes (watch closely and don't overbake; the edges will be set with soft middles).
Let the cookies cool for a few minutes on the baking sheet and then remove to a cooling rack to cool completely.
Andes Mints: I use the crushed Andes mint pieces that come in bags (similar to a chocolate chip bag). They can be found in many a holiday grocery aisle this time of year. The red/white ones are my favorite for this recipe.Freezing: also, these cookies freeze beautifully.