Chewy Mint Chocolate Cookies

My favorite cookies of all time are my Mom's Mint Chip cookies, but nobody seems to make the dark chocolate mint chocolate chips anymore, so this recipe is the next best thing! 

-Completely Delicious, slightly modified

3/4 cup butter

3/4 cup shortening

3 cups sugar

4 large eggs

4 tsp. vanilla

4 cups flour

1 1/3 cups unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

2 10 oz pkgs. Andes baking chips

Preheat oven to 350° F. Line a sheet pan with parchment paper.

 

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Add Andes mint chips and mix until distributed.

 

Scoop by the rounded tablespoon onto the prepared sheet pan.

 

Bake until edges are crisp, about 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.Repeat with remaining cookie dough.

 

Store the cookies in an airtight container at room temperature for several days.