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Beat the butter, cocoa powder, confectioners’, salt, vanilla and flour together on medium speed until a soft, smooth dough forms.
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Shape the dough into a disk, wrap in plastic wrap and chill 30 minutes or overnight.
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Preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop rounded teaspoonfuls of the dough and shape into balls.
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Place 2 inches apart and cook 8 – 10 minutes.
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Cool cookies on wire racks. Once cooled melt the remaining 3/4 cup mint chocolate chips in microwave and whisk until smooth. Dip the cookies halfway and place on parchment.
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Store in a tightly covered container up to 1 week.