These are not the flat, gooey chocolate chip cookies, like most store-bought or homemade treats. Because the dough is so dense, you can easily shape these into bars, cut them into stars, or just leave them as tasty lumps.

With the exception of the cocoa powder (Ghirardelli) and the mini chips, everything is organic. Also, make sure the mini chips are frozen. It will prevent them from melting completely as the cookies bake.

Mint
Chocolate Chip Cookies

2 sticks (1 cup) unsalted butter

1 cup packed dark brown sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon mint extract

4 cups all-purpose flour

1 teaspoon baking soda

1 cup unsweetened cocoa powder

1 cup frozen mini chocolate chips

Cream the butter and sugar. Add eggs, vanilla, and mint and mix well. Sift flour, cocoa
powder, and baking soda and add one cup at a time. At this point the dough is quite dense. Remove it from the mixer and add the chocolate chips, combining them by hand. Roll
into balls 1" in diameter. Bake at 350 for 18-20 minutes. Yields 3 dozen cookies.

Here's an interior shot: