Double Chocolate Mint Cookies
by Nicole Hayes, Pastry Chef, Foreign Cinema

Ingredients:
1/2 cup unsalted butter at room temperature
1 1/2 cups granulated sugar
2 eggs at room temperature
1/2 tsp peppermint extract
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
2 cups milk chocolate chips
1 cup mint chocolate chips



Directions:
1. Preheat oven to 350 degrees. In a stand mixer, combine butter and sugar. Cream until light in color, about 3 minutes.
2. In a separate bowl, sift the flour, cocoa powder, baking soda, and salt together. Set aside. 
3. Add eggs one at a time, making sure each egg is fully incorporated before adding another. Scrape down the sides of the mixing bowl. Add the vanilla and peppermint extract.
4. Gradually add flour mixture in three additions, fully combining alter each addition. Add in milk chocolate and mint chocolate chips and mix until just combined.
5. Line a sheet pan with parchment paper, drop tablespoon-size balls of dough about 2 inches apart from each other.
6. Bake for 8 to 10 minutes, or until edges are firm but still soft in the center. Let cookies cool for 10 minutes before enjoying.

Cookies: Photographed by Anna-Alexia Basile; Portrait: Photographed by Molly Decoudreaux