Ingredients:

1 cup all-purpose flour
3/4 cup unsweetened cocoa powder (like Hershey’s)
1 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces 72% cacao dark chocolate
half of a 9.5 oz bag of Andes Peppermint Crunch, cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions:

 Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside.

 Melt dark chocolate with the butter in a small heatproof bowl in the microwave for ~45 seconds.  If chocolate is not completely melted, stir mixture until it is. Let cool slightly. 

Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in Peppermint Crunch chunks.

Using a 1.5 inch ice cream scoop or roll into balls for perfectly round cookies.

Bake until cookies are flat and surfaces crack, about 12 minutes (cookies should be soft). Slide parchment sheets onto wire racks and allow cookies to cool. Cookies will be soft at first, but after cooling will maintain their shape – parchment paper is a must!