Preheat your oven to 350°F and prepare your baking sheets by lining them with a silicone mat or parchment paper for easy cleanup. Set them aside.

Using a stand mixer fitted with the paddle attachment, beat the butter together with the granulated and brown sugars until creamy and smooth. Add the eggs and vanilla extract, then mix until fully incorporated, pausing to scrape down the sides of the bowl for an even consistency.

In a separate mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly distribute the dry ingredients. Gradually add this mixture to the wet ingredients, mixing on low speed until just incorporated.

Stir in a little more than half of the mint chips, reserving the remainder for later. Continue mixing gently on low speed for about 30 seconds, ensuring everything is just combined without overmixing.

Using a #30 scoop (approximately 2 tablespoons per dough ball), portion the cookie dough and place them onto the prepared baking sheet, spacing each ball about 3 inches apart—aiming for 8 cookies per tray.

Press a generous amount of mint chips into the top of each dough ball—around 5 to 6 chips per cookie—ensuring the dough retains its round shape.

Bake the cookies at 350°F for 10 to 11 minutes. For thicker cookies, gently press the edges inward using a cookie spatula or swirl them with a round cookie cutter while they're still warm to shape them perfectly.

Let the cookies cool on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 5 days.