packed brown sugar
1 3/4 cups
Robin Hood® Original All Purpose Flour
1 ¼ cups
semi-sweet chocolate chips (you can also use a mix of white and semi-sweet chocolate chips)
1Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2Beat butter and sugars until creamy in a large bowl using an electric mixer. Beat in eggs and mint extract. Add flour, cocoa powder, baking soda and salt, mixing until incorporated. Add in chocolate chips.
3Roll dough in 1" (2.5 cm) balls. Roll balls into natural turbinado sugar. Place on prepared baking sheets, 2" (5 cm) apart.
4Bake in preheated oven for 10-12 minutes. Cookies should still be soft in the center. Let cool on baking sheet 1-2 minutes. Remove, cool on wire rack.
1You can freeze the raw dough already shaped and rolled into natural turbinado sugar. Bake from frozen for 14-16 minutes.