In a medium bowl, add flour, salt and baking soda and whisk together. Set aside.
In the bowl of your stand mixer with paddle attached, or a large bowl and your hand mixer, add softened butter, brown sugar and granulated sugar. Cream the butter and sugar together until lightened in color and a creamy fluffy texture (2-4 minutes).
Add your eggs, and mix until well incorporated and dough is creamy and smooth.
Add in your vanilla and mix in.
Add in your dry ingredients and mix with a spoon or rubber spatula until cookie dough comes together. Do not overmix your dough, as this will create a tough textured cookie.
Add in your chopped mints and chopped chocolate and stir throughout the cookie dough so evenly incorporated.
Chill your dough. I personally, find it easier to scoop cookie dough onto a parchment lined cookie sheet - dough balls can be very close together - and chill the dough pre scooped. However you can chill the dough in the bowl as well, dough will just be a little more difficult to scoop out of the refrigerator. Either way, cover and chill dough for at least 30 minutes, preferably for 24 hours.
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Bake your cookies with about 3 inches between them on the center rack for 11 minutes. Cookies will be just set when coming out of the oven. Let them sit for about 1 minute on the cookie sheet and transfer to a wire rack to cool.
Store cookies in an airtight container for up to a week. Enjoy!
