Ingredients:
· 2 cups plus 2 tablespoons all-purpose flour
· ¾ cup baking cocoa
· ½ teaspoon baking soda
· ½ teaspoon salt
· 1 cup butter, softened
· 1 cup brown sugar, firmly packed
· ½ cup white sugar
· 2 large eggs, room temperature
· 1 teaspoon vanilla
· 1 package (10-ounce) Andes Peppermint Crunch baking chips
· ½ bag semi-sweet chocolate chunks
Directions:
Preheat oven to 350 degrees.
Stir together flour, cocoa, baking soda and salt in a medium bowl. Set aside.
Beat together butter, brown sugar and white sugar in medium speed with a hand mixer. Add eggs one at time, mixing after each addition. Beat in vanilla.
Add flour mixture slowly as mixture will become very thick. Stir in peppermint chips and chocolate chunks.
Drop rounded tablespoons of dough 2 inches apart on ungreased or parchment-lined baking sheet. Bake for 10 minutes. Let cool on baking sheet for about 2 minutes then transfer to wire rack to cool completely.
Store in air tight container.
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