Ingredients

• 2 large eggs
• 2 sticks of unsalted butter
• 2 cups all purpose flour
• 3/4 cup cocoa powder
• 1 cup white sugar
• 1/2 cup dark brown sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup salted, roasted, shelled pistachios
• 1/2 finely chopped dates
• 1 tsp mint extract

Ingredients
1 Cream butter and sugars together.

2 Add mint extract and eggs one at a time and mix.

3 Sift flour with cocoa powder, salt and baking soda and add to the batter.

4 Add pistachios and dates to the mixture.

5 Cover and leave batter in the fridge for 2 hours to set. When ready to bake, preheat oven to 375F.

6 Scoop out dough with a cookie scoop and place 2 inches apart from each other on a cookie sheet lined with parchment paper.

7 Bake for 10-12 minutes.

8 Remove from oven and place cookie sheet on a wire rack to cool.

This recipe will yield approx. 24-26 cookies.

Sobia's tip: Cookies should be stored in an airtight cookie jar or in the fridge.