Triple Carob Mint Cookies

I have finally found a cookie that satisfy my taste bud for mint chocolate!!!

Triple Carob Mint Cookies

Makes 36 cookies

2 C all-purpose flour (or unbleached, I think I put 1/2 C whole wheat)

1/2 C unsweetened cocoa powder (I substituted carob powder)

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/3 C plus 1/2 C vegan chocolate chips, divided (carob here also!)

4 oz Earth Balance margarine, softened (1 stick)

1/2 C evaporated cane sugar

1/2 C light brown sugar (I used sucanat)

1/3 C vegetable or canola oil

1/4 C plain soymilk

1 tsp peppermint extract

1/2 tsp vanilla extract

1.  Sift flour, cocoa powder, baking powder, baking soda, and salt into large bowl.  Stir in 1/3 C chocolate chips, and set aside.

2.  Cream margarine, cane sugar, and brown sugar with electric mixer 2 or 3 minutes.  Beat in oil, soymilk, peppermint, and vanilla until smooth.  Beat in flour mixture.  (works by hand also)

3.  Roll dough into 12-inch log, 3 inches in diameter.  Wrap in plastic wrap, and refrigerate at least 2 hours.

4.  Preheat oven to 350, and line 2 baking sheets with parchment paper.  

5.  Slice dough log into 1/2-inch-thick rounds (it started to crumble on me so I just mashed some in my hands and made small discs).  Return log to refrigerator between batches to keep it firm (didn't do this since I ended up mashing them in my hands).  Place rounds 2 or 3 inches apart on prepared baking sheets.  Bake 9-11 minutes, or until tops are crackly.  Cool on baking sheets.  

6.  Melt remaining 1/2 cup chocolate chips in microwave on low power or in double boiler.  Dip fork into melted chocolate, and shake over cookies to make lines of chocolate.  Let chocolate set, then store in airtight container.  (I just used pinto carob fudge that I already had in the freeezer for this)