Ingredients
1 cup unsweetened cocoa powder
2 cups sugar
1/2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
1 teaspoon mint extract
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 ounces Guittard mint chips
1/2 cup powdered sugar

Instructions
1. In a medium bowl, mix together cocoa, sugar, and vegetable oil. Beat in eggs one at a time, and then stir in the vanilla and mint. Combine the flour, baking powder, and salt; stir into the cocoa mixture.  Gently stir in mint chips.  Cover dough, and chill for at least 2 hours.

2. Preheat oven to 350*F. Line baking sheets with parchment paper. Roll dough into one inch balls. Coat each ball in powdered sugar before placing onto prepared baking sheets.  Place cookies about 2 inches apart. 

3. Bake for 10 to 12 minutes and allow to cool on the baking sheet for 10 minutes before removing to a wire rack. 



Comments
This recipe makes about 30 cookies and I found it at Bonnie’s Bakery.  These cookies are very minty and super chocolaty. 

The dough is a pain to deal with; it’s very moist and sticky.  I started off trying to deal with the dough by hand but quickly switched to spoons.  I recommend using a spoon to scoop the dough from the bowl and then a second spoon to scrap the dough from the first spoon into the container with powdered sugar.  (I used a large, shallow Tupperware for the powdered sugar.)  The dough is much easier to deal with and roll once it is coated in powdered sugar.  If you have a small ice cream scoop, that would also work well.  Sadly, I’ve only got one and it’s twice as large as needed for these cookies!