This was my contribution to the 2008 Christmas Cookie Party. I love these cookies. They are some of my all time favorite cookies. If I make them any other time I of year I usually omit the mint extract and add extra vanilla or almond extract.

original recipe adapted from Ina Garten
makes about 4 dozen cookies

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
1/2 teaspoon peppermint extract
1 1/2 teaspoon vanilla extract
2 extra-large eggs, at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
24 ounces mint chips (I found them at Cost Plus)

Preheat the oven to 350 degrees F.

Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla and mint, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the mint chips.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly.

Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.