1 1/2 cups firmly packed light brown sugar
2/3 cup shortening (or butter, if you prefer)
1 tablespoon water
1 teaspoon vanilla
1/2 teaspoon peppermint extract
2 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (12 oz.) mint chocolate chips (we use Andes Mint chips)
- Heat oven to 375. Place sheets of foil on countertop for cooling cookies.
- Place brown sugar, shortening, water, vanilla and peppermint extract in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well.
- Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in mint chocolate chips.
- Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.
- Bake one baking sheet at a time at 375 for 7 to 9 minutes or until cookies are set. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.