Mint Chocolate Chunk Monster Cookies

Coarsely chop the mint chocolate candies and set 3/4 of them aside for later.

In a small bowl, combine the remaining 1/4 of the mint chocolate candies and the vegetable shortening. Microwave in 30 second increments, stirring after each increment, and continuing until it has melted. Set aside to cool slightly.

In the bowl of your stand mixer, with paddle attachment fixed (or in a large bowl with an electric hand mixer), combine the butter, brown sugar and granulated sugar. Mix on high speed for 2 minutes or until light and creamy. Add the melted chocolate mixture, egg, vanilla extract and whole milk, and mix again for 1 minute.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, fine sea salt and espresso powder. With the mixer set on low speed, add the dry ingredients to the wet and mix until combined, about 1 minute. Scrape down the sides of the bowl, if necessary.

Add the dark chocolate chunks and the remaining chopped mint chocolate candies to the bowl. With mixer set on low speed, mix again for 30 seconds or until they are evenly dispersed.

Line a large plate or baking sheet with parchment paper. Taking pieces of the cookie dough, roll into 1/3 cup-sized balls. Place the balls on the prepared plate. I had 12 large cookies when all was said and done. Cover tightly with plastic wrap, and refrigerate the cookies for at least 4 hours or up to 12 hours.

Once your cookies have chilled, preheat your oven to 350 F, and line two large baking sheets with silicone baking mats or parchment paper. Transfer the cookies to the prepared baking sheets (maek sure and leave space in between them—you’ll fit about 6 cookies per sheet), and bake for 10-12 minutes or until the cookies are set around the edges but still soft in the middle.

Remove baking sheets from oven and let cookies cool on the pans for 5 minutes before transferring them to a wire rack to cool the rest of the way. Serve immediately, or store in an airtight container for 2-3 days. Enjoy!

Inactive time: 4 hours or up to 12 hours.