• Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
• Cream butter, brown sugar, and granulated sugar until light and creamy. Mix in the egg and the vanilla extract until combined.
  ½ cup butter, ¾ cup brown sugar, 2 tablespoon granulated sugar, 1 large egg, 2 teaspoon vanilla extract
• Add the flour, cocoa powder, baking soda, and salt and mix until the flour mixture disappears. Fold in the chocolate chips. Scoop out 9 equally sized cookie dough balls with a large cookie scooper (about ¼ cup), and place those cookies on a baking sheet leaving about 2 inches of space between each one.
  1 & ¼ cup flour, ½ cup dutch processed cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
• Gently press down on the cookies to about 1 inch in thickness, and bake in the preheated oven for 10 minutes. Once the cookies are baked, let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.

Make the chocolate ganache

• In a microwave-safe bowl, melt the chocolate chips and heavy cream together in 30-second increments mixing in between each time until fully melted.
  ⅓ cup semi sweet chocolate chips, 3 tablespoon heavy cream
• Set aside and make the frosting.

Mint frosting

• In a mixing bowl, cream the butter, and cream cheese together until soft and creamy.
  ½ cup semi-sweet chocolate chips, 3 tablespoon butter, 4 oz cream cheese, ¼ teaspoon mint extract, ½ cup powdered sugar
• Add in the mint extract, and the powdered sugar and whip until fluffy. Taste the frosting to see if it's minty enough to your liking, if not add a few more drops and try it again. Add in a little green food coloring at a time and mix until you reach the desired color.
• Frost each cookie down cookie with the frosting and top with the chocolate ganache.