This recipe was originally shared in the article "Chocolate, Oh Chocolate" in the January / February Field Journal. Created by Susan Jasper, Wheatsfield's Outreach and Education Coordinator.

• 3/4 cup butter

• 1/2 cup brown sugar

• 1/2 cup sugar

• 1 egg

• 1 tsp vanilla

• 1 tsp peppermint extract

• 1-1/2 cup flour

• 1/4 cup unsweetened cocoa

• 1 tsp baking soda

• 1/4 tsp salt

• 1 cup chocolate chips

1. Preheat oven to 350’. Lightly grease a cookie sheet.

2. Cream together butter and sugars with an electric mixer at high speed.

3. Beat in egg. Stir in vanilla & peppermint extracts.

4. Sift together the dry ingredients, and add this to the butter mixture along with the chocolate chips. Stir until well combined.

5. Drop by rounded teaspoons onto a lightly greased cookie sheet. Bake 12-15 minutes at 350’. Remove from the sheet immediately after baking and cool on a rack.

These freeze well either formed in balls and ready to bake or already baked-enjoy!