By Amy Deline, The Gourmand Mom
Adapted from Hershey’s
Makes about 5 dozen cookies
2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, softened
1 cup white sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons peppermint extract
1 (12-ounce) package semi-sweet chocolate chips
1. Preheat oven to 375 degrees F. Stir together the flour, cocoa, baking soda, and salt. Set aside.
2. In a separate bowl, beat together the butter and sugars until creamy. Add the eggs and extracts. Beat for another minute or two, until well blended. Gradually blend in the flour mixture. Stir in the chocolate chips.
3. Roll the dough into small balls (about 1-inch diameter) and place about 1 1/2-inches apart on a baking sheet. Bake for 9-10 minutes. Cool for a couple minutes on the baking sheet before moving the cookies to a cooling rack to cool completely.