Giant Mint Brownie Cookies

Ingredients:
1 c. all-purpose flour
1/2 c. unsweetened Dutch-processed cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 10-oz. bag dark chocolate & mint chips, divided
1/2 c. unsalted butter
1/2 c. granulated sugar
1 c. light brown sugar
2 eggs
1 tsp. vanilla

Preheat oven to 325 degrees.  Whisk flour, cocoa powder, baking soda, and salt together in a small bowl.  Then, over a double-boiler, melt the butter and half the bag of chips.  Let cool slightly, then put in a bowl, along with the sugar, eggs, and vanilla; mix on medium speed (paddle attachment, if you have one of those fancy stand mixers) until combined.  Reduce speed to low and gradually add the flour mixture.  Fold in the remaining chips.

Line your baking sheets with parchment paper.  Use a 1 1/2 in. scoop to drop the dough onto the sheets, about 2 inches apart.  Bake until the cookies are flat and crackly on top, about 15 minutes.  (The cookies will look soft and slightly under-baked—this is good, just like if you were to bake a tray of brownies.)  Transfer the cookies and parchment to wire racks to cool—although they taste pretty darn good warm and gooey.

You can keep your cookies stored between layers of parchment in airtight containers at room temp. for up to 3 days.