A good chocolate recipe for cookies, suitable to have this with strong and bold espresso.

The recipe

• 2 2/3 cup Soft Flour
• ½ cup Cocoa Powder
• ½ tsp. Baking Soda
• ¾ cup Brown Sugar
• 2/3 cup White Sugar
• 3 tsp. Mint Extract
• 1 cup un salted butter – softened
• 3 no Eggs
• 1 ¾ cup Chocolate Chips
• 1 Teaspoon Salt

1. Preheat oven to 160? C
2. In medium size bowl combine flour, cocoa powder, soda and salt. Mix well with a wire whisk and set aside.
3. In a large bowl blend sugars with an electric mixer at medium speed
4. Add butter and beat to form a grainy paste. Scrape down sides of bowl.
5. Add eggs and mint extract. Beat at medium speed until light and fluffy.
6. Add flour mixture and chocolate chips and blend at low speed just until combined. Do not over do. ( you can see a lot of oil from butter in the dough)
7. Drop dough by rounded tablespoonfuls onto greased cookie sheet 1 ½ inches apart
8. Bake for 20 to 23 minutes. Immediately transfer cookies with a spatula to a cool flat surface.

Make : 40 cookies

Note: for conversion you may take 1 cup = 240 gm / ml, Teaspoon = 5 gm / ml, Tablespoon = 15 ml / gm.