Unbeatable mint flavor with a soft, chocolate-y texture - what more can you ask from a mint cookie???

INGREDIENTS 
2 & 1/2 cups Unbleached White Spelt Flour 
2/3 cup Baking Cocoa
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup (2 sticks) Butter, softened
2/3 cup Granulated Sugar
2/3 cup packed Brown Sugar
1 teaspoon Vanilla Extract
3 large Eggs
1 2/3 cups (10-oz. pkg.) Dark Chocolate & Mint Chocolate Chips (I used Nestle for this recipe) 

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. 

REFRIGERATE cookie dough for 1 hour

PREHEAT oven to 325° F.

DROP by well-rounded tablespoon onto greased baking sheets.

BAKE for 9 to 11 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.