1-Preheat oven to 350°F (175°C).

2-In a large bowl, cream together softened butter (227 g) and granulated sugar (300 g) until smooth and pale.

3-Beat in eggs (2 large) and vanilla extract (5 ml) until incorporated.

4-In a separate bowl, stir together all-purpose flour (280 g), cocoa powder (56 g), baking soda (2 g), and salt (1.5 g).

5-Gradually add the dry ingredients to the butter mixture and stir just to combine.

6-Fold in the chopped mint chocolate pieces (270 g), reserving about 1/4 cup for topping.

7-Spoon and roll dough into balls (about 2-3 tablespoons each for larger cookies).

8-Place dough balls spaced apart on a baking sheet lined with parchment paper or a silicone liner.

9-Press a few reserved mint chocolate pieces onto the top of each dough ball.

10-Bake for 10-12 minutes, or until cookies are just set (no longer shiny on top, slightly soft but will firm up while cooling).

11-Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.