1 stick butter, softened

1 c. brown sugar, firmly packed

½ c. granulated sugar

½ c. vegetable oil

2 large eggs

2 tsp. pure vanilla extract

2 c. unbleached, all-purpose flour

½ c. unsweetened cocoa powder

4 oz. Andes Mint chips

4 oz. semi-sweet chocolate chips

½ tsp. Kosher salt

*Preheat oven to 350

* In large bowl, cream together butter and both sugars. In small bowl, add dry ingredients (flour, cocoa powder, and salt).

*Add eggs 1 at a time…blending well after each egg. Add vanilla and oil.

*Add dry ingredients to butter mixture…blend well.

*Add Andes mint chips and chocolate chips. Mix well.

*Place 1” apart on ungreased cookie sheet

*Bake for 12 minutes. Cookies are already brown due to the cocoa powder…so make sure you use a timer…you can burn them easily.

*Cool completely. May be stored on counter in airtight container for 4 days