Chocolate Andes Mint Cookies

(again, see explanation a few posts back about lack of pix.)
If you like Andes mints, but don't want to do go overboard with it (like the recipe for the Ultimate Andes Cookies I posted somewhat recently), this might be the one for you.  Be warned, though--these are quite addictive!  If you can't find the Andes mint baking chips, you can just chop up regular Andes mints :)

Link to original recipe: http://www.geniuskitchen.com/recipe/chocolate-andes-mint-cookies-327669

Ingredients:

2 1/4 c. all-purpose flour
2/3 cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter, softened
1/2 c. butter-flavored Crisco
3/4 c. sugar
2/3 c. brown sugar (packed)
1 tsp. vanilla extract
2 eggs
1 pkg. (10 oz.) Andes mint baking chips

Instructions:

1. Heat oven to 350°F.  Line baking sheets with parchment.

2. Combine flour, cocoa powder, baking soda, and salt in a small bowl.  Set aside.

3. In the bowl of a stand mixer, cream butter, shortening, sugar, and brown sugar.

4. Beat in vanilla extract and eggs.

5. Either switch to dough hook for stand mixer or stir in by hand, gradually, the flour mixture.

6. Stir in mint chips by hand. Dough will be rather stiff.

7. Drop well-rounded teaspoons of dough onto prepared baking sheets (space cookies about 1 1/2 to 2" apart).

8. Bake for 10 min, or until centers are set.

9. Transfer to wire cooling racks immediately.  Enjoy!