Step 1

Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper or silpat liners.

Step 2

In the bowl of an electric stand mixer (or in a large bowl with an electric hand mixer), cream the butter, brown sugar and white sugar together until well-mixed, 2-3 minutes.

Step 3

Add the eggs and vanilla extract and mix.

Step 4

In a separate bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.

Step 5

Add the dry ingredients to the batter and mix until just combined (it's ok if there are a few dry streaks). Mix in the chocolate chips and 1/2 cup crushed Andes mints until combined and no dry streaks remain.

Step 6

Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop) and gently roll the tops into the additional crushed mints, pressing lightly into the plate or bowl of crushed mints so they stick to the top of the cookie dough ball.

Step 7

Place a couple inches apart on the prepared baking sheets and bake for 10-11 minutes (watch closely and don't overbake; the edges will be set with soft middles).

Step 8

Let the cookies cool for a few minutes on the baking sheet and then remove to a cooling rack to cool completely.