Chocolate Andes Mint Cookies

On Sunday I baked mint brownies for a friend as a thank you present, but I was still left with half a bag of mint chocolate chips. My coworker Sam and I wanted to bake cookies, so I thought it would be the perfect time to put the mint chips to use. The recipe I used can be found here, but I also pasted it below.

My picture does not do these cookies justice. They're soooo delicious. My favorite cookies are oatmeal raisin, but I think these cookies may take the top rank when it comes to my cookie preferences. Out of the 26 cookies that came from this batch, I ate 8. Yeah, they're that good.

Chocolate Andes Mint Cookies

Yield: 2 Dozen

Ingredients:

1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
5 Tbsp butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/4 cup Andes mint chips

Directions:

Preheat the oven to 350°F.
In a large mixing bowl, combine the dry ingredients (flour through salt).
In a separate bowl, cream the butter and sugar together on high speed for 2 minutes. Add the egg and vanilla, and beat until well combined. Add the flour mixture, 1/4 cup at a time, and mix until combined. Fold in the mint chips.
Drop the dough by teaspoon-fulls onto a large baking sheet coated with cooking spray.
Bake for 10-12 minutes, or until no longer doughy. Cool completely on a wire rack.

80 calories per cookie

Slightly adapted from About.com