• 1 cup butter (2 sticks) 
• 2 eggs
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 1 teaspoon vanilla
• 1 oz square of Baker’s unsweetened chocolate, melted*
• ½ c Hershey’s natural unsweetened cocoa powder 
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 ½ cups flour
• 1 cup (divided) regular or miniature chocolate chips—reserve 1/4 cup for the top of cookies
• 1 cup (divided) mint chips—reserve 1/4 cup for the top of cookies

• 1 cup of granulated sugar to coat the dough balls
• Optional: white and/or green decorators sugar 

1. Soften the butter on a plate in the microwave in 5 second bursts. Turn each stick of butter to a new side after each interval. Once you can leave an indent in the butter when pinched or pressed, it’s ready.
2. In a large mixing bowl, cream the butter, add sugars, and mix well.  
3. Add eggs one at a time, mixing after each egg.  
4. Add vanilla, melted chocolate, cocoa, baking soda, salt and flour. Top with 3/4 cup chocolate chips and 3/4 cup mint chips.  
5. Mix on low until the dough is uniform in color and texture. Scrape bottom and sides of the bowl with a  rubber spatula to ensure the ingredients are incorporated. 
6. Get out a cookie sheet or large plate. Use a small cookie scoop to make balls of dough. Roll the cookie dough balls in sugar and place the balls close together on a cookie sheet or plate. Discard the excess sugar. Cover with dough balls with plastic wrap. Refrigerate for at least 1 hour or overnight.  
7. When ready to bake, preheat oven to 350°. Space 12 dough balls on a 12×17 parchment covered or greased baking sheet pan. Bake for 8 to 10 minutes. At 8 minutes, watch for the tops of the cookie to begin to crack. Once you see cracking, test for doneness by quickly and firmly tapping the cookie sheet on the oven rack. If the cookies flatten slightly when tapped, they are done. 
8. While the cookies bake, use a chef knife to roughly chop the chocolate and mint chips that will go on top of the hot cookies. 
9. Remove the cookies from oven. Immediately top each cookie with a pinch of the chopped chocolate and mint chips. Sprinkle cookies with decorative sugar if desired. Cool on cookie sheet.

 * A one ounce square of unsweetened chocolate is the equivalent of 3 tablespoons of cocoa powder and 1 tablespoon of cooking oil. Measure the cocoa and oil  in a small bowl. Stir with a rubber scraper until the mixture is thick and smooth. For a chocolate deeper flavor, mix 1-1/2 tablespoons dutch cocoa powder and 1-1/2 tablespoons regular Hershey’s cocoa powder with 1 tablespoon of oil as directed above.