Double Chocolate Chunk Mint Cookies!

     So today's recipe is for a very delicious twist on the double chocolate chunk cookies! I love mint so when I saw this McCormick recipe in Parents Magazine I just had to try it! it reminds me of the mint oreos and the thin mint girl scout cookies.  I was a little curious about it though and wondered if it would have to much of a "minty" taste to it. I was pleasantly surprised when I took a bite into it just how yummy it was! they have just the right amount of mint and chocolate gooey-ness to make me happy!

     When making these I was unable to find peppermint extract at the commissary and I decided I would try just the regular mint and it turned out just fine! Also , I decided to leave out the walnuts.

INGREDIENTS

2 cups flour

2/3 cup unsweetened cocoa powder

1 tsp. baking soda

1/4 tsp. salt

1 cup (2 sticks) butter, softened

1 cup granulated sugar

2/3 cup firmly packed light brown sugar

2 eggs

1 tsp. McCormick Pure Peppermint Extract

6 oz semi-sweet baking chocolate, coarsely chopped

1 cup coarsely chopped walnuts

MAKE IT

1. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually stir in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.

2. Drop dough by rounded tablespoonfuls about 2 inches apart onto baking sheets sprayed with no-stick cooking spray.

3. Bake in preheated 350°F oven 8 to 10 minutes or just until cookies are set. Cool on baking sheet 2 minutes. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Makes 4 dozen