Cookie variants

Every week Steve will get the urging for some homemade cookies, seriously kids its every week...
Usually its the traditional chocolate chip..but we decided to make something new. We have the Mrs.Fields Best Cookies book , but it has failed us numerous times so I wouldn't recommend getting it. Anyway we decided to make a chocolate cookie with mints in it.
I wasnt in the mood for that so I took half the batter and added dark chocolate Toberlone (yum!).

They turned out FANTASTIC. Crispy on the edges and chewy on the inside. Even a couple days later.Seriously...try making these. I would also try putting in buttersotch chips or even dark orange chocolate cut up. I might try that next. Read more to get the yummy recipe


INGREDIENTS
1 cup unsalted butter
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/4 cups unsweetened cocoa powder
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 Tobelrone bar -or- 2 cups Mint Chocolate Chips (Hersheys makes them now)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture.

Add chopped up chocolate or mint chocolate chips. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Let cookies sit for a minute before removing.