Eric's Double Chocolate and Andes Mint Cookies

Ingredients (makes ~16 cookies)
2 sticks butter, cubed at room temperature
1 1/4 C sugar
2 large eggs
1/2 C cocoa powder
2 1/4 C flour
1/4 t sea salt or coarse salt
1 t baking powder
1 1/2 C dark chocolate chips
1 C (1 box) broken up Andes mints


Preheat oven to 350 and line cookie sheets with parchment paper. Combine the butter and sugar until light and fluffy. Blend in eggs. Mix in cocoa powder until well blended. Add the flour, salt, and baking powder just until incorporated. Fold in chocolate chips and Andes mints. The dough will be very thick.


To prepare cookies, roll 1/4 cup dough into a ball in your hands, then break into two halves. Recombine halves so the broken part is now the top (this is what gives the cookies the rough texture). Place cookies a couple inches apart on cookie sheet. Bake for 16-20 minutes. Let cool on baking sheet for five minutes then transfer to wire rack to finish cooling.