In the bowl of an electric mixer, cream butter and sugars together on medium high speed until smooth. With the mixer still running, add eggs one at a time, then add the vanilla and mix well.
Combine flour, cocoa powder, baking soda and salt in a medium bowl. Gradually add the flour mixture to the creamed mixture until just combined. Fold in 2 cups of the mint and chocolate chips. Refrigerate dough for at least 30 minutes until it is easy to handle, and less sticky.
Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line at least two baking sheets with parchment and set aside.
Shape dough into 2 inch or walnut-sized balls and then place them 2 inches apart on the lined baking sheets. Bake 5 minutes and remove from oven; place remaining mint and chocolate chips on top of each cookie (this makes them look bakery-made!). Bake 5-6 minutes more. Remove from oven and let cool on pans about 5 minutes, then remove to wire racks to cool completely.
Store cookies in an airtight container.
Notes
I used Nestle Dark Chocolate and Mint Morsels for these cookies, but if you can’t find them, you can use chopped Andes mints instead.
Keyword andes mints, chocolate cookies, dark cocoa powder, mint chips