Soft Andes Mint Chocolate Chunk Cookies

Super-soft cookies with Andes Mint Chocolate. Very easy to make, no dough chilling! One of my favorite cookie recipes ever.

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups and 1/4 cups (281g) all-purpose flour (spooned & leveled)
2 teaspoons unsweetened cocoa powder
2 cups (340g) chopped Andes Mints OR Andes Mints Creme de Menthe Baking Chips
1/4 cup (60ml) milk (if needed, see note)

Preheat oven to 350°F (177°C). With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add 1/2 of the dry ingredients to the wet. Mix for about 1 minute on low speed. Add the rest of the dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.
Drop by rounded tablespoon-fuls* onto ungreased baking sheet or silicone mat. Bake for 10-12 minutes until sides slightly begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack.