Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a medium bowl, combine the all-purpose flour, baking soda, salt, and Dutch-processed cocoa. Whisk together until well combined. Set aside.
In a large mixing bowl, use an electric mixer to cream the room-temperature butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the mint chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
Using a cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. Top each cookie with a few extra mint chocolate chips for a beautiful finish.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your Chocolate Mint Chip Cookies fresh out of the oven or at room temperature!
