Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.,In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.,In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.,Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.,Gradually add the dry ingredients to the wet ingredients, mixing until just combined.,Fold in the chocolate chips and chopped Andes mints.,Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.,Bake for 9-11 minutes, or until the edges are set but the centers are still soft.,Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.