Step 1

Preheat oven to 350 degrees Fahrenheit (175°C). Line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk the flour, cocoa powder, baking soda and salt. Set aside.

Step 3

In a large bowl, beat the butter and sugars with an electric mixer until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and peppermint extracts.

Step 4

Gently stir the dry ingredients in by hand with a spatula until about halfway combined. Add 1 1/2 cups of the mint chips and all of the semisweet chips, and mix until you no longer see streaks of flour.

Step 5

Portion the dough into 1-2 tablespoon balls and arrange about 2 inches apart on the baking sheets. Press a few reserved mint chips into the top of each cookie dough ball.

Step 6

Optional: chill the dough for 30-60 minutes to reduce spread.

Step 7

Bake for 9-11 minutes, until the edges are set and the tops look just slightly underbaked. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!