Incredible Num Num Cookies

Okay. First of all? These things are dangerous. You think you’re just having one cookie, next thing you know…boom! Five gone. That’s not an accident. That’s design. You get that chocolate hit, solid, dependable, classic. Then the mint comes in. Clean. Cool. Like it just punched you in the face but politely. It’s refreshing, but not in a ‘toothpaste’ way. More like -‘I just saved the city and now I deserve dessert.’ And the texture? Slight crunch on the outside, soft in the middle. That’s balance. That’s control. That’s a cookie that knows its strengths. Look, I’m not saying these are super… but if they were on the team? I wouldn’t complain.

Ingredients

2 sticks unsalted butter, softened
1 cup brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs, beaten
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp espresso powder
1/2 tsp xanthan gum
1/4 tsp salt
1/2 cup milk chocolate chips
1 1/2 cups Andes candies baking chips

Directions

Preheat the oven to 375°F.
In a stand mixer, combine butter, sugars, vanilla, and eggs.
In a medium bowl, stir together the flour, cocoa, baking soda, espresso powder, xanthan gum, and salt.
Gradually add the flour mixture to the butter mixture, stirring to combine.
Mix in Andes candies and chocolate chips
Roll dough into tablespoon sized balls onto baking sheets
Bake cookies for 8-10 minutes
Let cookies fully cool on cooling rack
Serve