COOKIES:

4 c. Pillsbury's Best All Purpose or Unbleached Flour
1 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
1 c. firmly packed brown sugar
1 1/2 c. butter, softened
3 eggs
10 oz. pkg. (1 1/2 c.) mint chocolate chips

GLAZE:

2 c. sugar
1/2 c. unsweetened cocoa
1/2 c. butter
1/2 c. milk
1 tsp. vanilla

Heat oven to 350 degrees. Lightly grease cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1 cup cocoa, baking soda and salt; set aside.

In large bowl, beat sugar, brown sugar and butter until light and fluffy. Add eggs; blend well. Stir in flour mixture; mix well. Stir in mint chips. Drop by tablespoonfuls 3" apart onto prepared cookie sheets; flatten slightly. Bake at 350 degrees for 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely.

In medium saucepan, combine all frosting ingredients except vanilla. Bring to a boil; boil 1 minute. Stir in vanilla; cool. Beat until smooth and of glaze consistency. Glaze cooled cookies; allow glaze to set.

TIP: To cool frosting quickly, place saucepan on ice in large bowl. If glaze becomes too thick, reheat to spreading consistency.

HIGH ALTITUDE: Above 3500 feet increase flour to 4 cups plus 2 tablespoons. Bake as directed above.