In a medium bowl, use a hand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
1 cup unsalted butter, 1 cup dark brown sugar, 1 cup granulated sugar
Add the eggs, milk, and vanilla, and mix on low until well combined.
2 large eggs, 3 tablespoons milk, 2 teaspoons pure vanilla extract
In a separate large bowl, whisk together flour, unsweetened cocoa powder, baking soda, baking powder, espresso powder, and salt.
2 cups all-purpose flour, ⅔ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon espresso powder, ½ teaspoon kosher salt
Add the dry ingredients to the wet ingredients and mix until no dry streaks remain.
Use a spatula to fold in the Andes mint chips and chocolate chunks. Cover, and chill the dough for at least 1 hour.
1 cup Andes mint baking chips, 1 cup semisweet chocolate chunks
Preheat the oven to 350°F, and line a baking sheet with parchment paper. Set aside.
Scoop out 1-2 tablespoon size balls of cookie dough, and place them on the prepared baking sheet about 2 inches apart.
Bake for 15-17 minutes or until the edges are set and the centers are almost set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm at room temperature. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 chocolate mint cookies. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Ashley Mott Design.