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Parve
Easy
22 Minutes
Diets 
These cookies remind me of the Thin Mint Girl Scout cookies that my mom used to buy. Although the look and shape is different, they have the same great mint chocolate taste. The green chips are kitschy and make them irresistible to kids, but if you are serving an adult crowd, use the chocolate mint chips instead. My husband and kids love these. The cookies freeze well.
2 and 1/4 cups all purpose flour
1/4 cup Gefen Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted margarine, at room temperature (use soy-free if needed)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs, at room temperature
1 teaspoon Gefen Vanilla Extract
1 and 1/2 teaspoons peppermint extract
1 cup Glicks Chocolate Chips or chocolate chunks
1 and 1/2 cups green mint chips, peppermint flavored candies, white chips, or dark chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper or Silpats.
Combine flour, cocoa powder, baking soda, and salt in a mixing bowl. Stir and set aside. Using an electric mixer, beat margarine until creamy, about three minutes. Add sugar and brown sugar, beating until light, about three minutes more. Add eggs one at a time, beating between each addition. Then add vanilla and peppermint extracts. Add dry ingredients and beat slowly until fully incorporated. Stir in both chips.
Place dough on baking sheets, about one rounded tablespoon of dough per cookie, about two inches apart. Flatten cookies a bit. Bake for 12 minutes, until cookies are lightly crisped on the edges and soft in the center. Remove from oven and cool for three minutes. Move to a wire rack to finish cooling completely. Store in airtight container.
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