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With a mixer, cream butter until light and fluffy, about 1 minute. Add in brown sugar and white sugar and mix until well combined.
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Add in the egg and vanilla extract. Mix.
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In a separate bowl, sift together flour, cocoa powder, baking soda, cornstarch, salt, and espresso powder. Once combined, slowly incorporate dry ingredients into wet ingredients. Mix until just combined.
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Add in Andes mint baking bits and semi-sweet chocolate chips. Mix. Once combined, chill dough in refrigerator for about 20 minutes (this makes the dough easier to work with).
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking oil.
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With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
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Bake for 13-15 minutes, or until the cookies are done.
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Enjoy!