Melt the Lindt Excellence 70% Cacao Dark Chocolate. Cream together butter and sugars until light and fluffy. Reduce the mixer speed and add the eggs and mint extract. Stir in the melted chocolate. Sift the dry ingredients and add to the chocolate mixture. Stir in the chopped Lindt Excellence Intense Mint Dark Chocolate. Let the dough rest in the refrigerator for 1 hour. Preheat oven to 180°C. Line cookie sheets with parchment paper. Spoon dough in rounded teaspoonfuls onto paper. Bake 12-15 minutes. Cool on wire rack.

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3x100 bars 70% cacao dark chocolate, chopped 1/2 cup (114 g) butter, softened 1/2 cup (100 g) sugar 1/2 cup (90 g) light brown sugar, firmly packed 4 eggs, lightly beaten 1/2 tsp. mint extract 2 1/4 cups (235 g) flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. Salt 2x100 bars intense mint dark chocolate, chopped into small chunks