In a large bowl, mix together the eggs, sugar, oil, and mint extract and mix well.

Add the baking powder, flour and cocoa and mix until the dough comes together.

Cover the dough and place in the fridge for 45 minutes.

Preheat the oven to 350 degrees Fahrenheit. Line two large cookie sheets with Gefen Parchment. Divide the dough in half.

Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is about a quarter-inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough. Do not roll too thin.

Use a glass or round cookie cutter about two to three inches in diameter to cut the dough into circles.

Place one half-inch square of chocolate in the center and then fold in three sides to form a triangle, leaving an opening in the center so you can see the chocolate. Pinch the three sides very tightly. Place on the prepared cookie sheets.

Repeat with the rest of the dough and re-roll and cut any dough scraps you have. Pinch all the corners a second time to seal them well.

Bake for 14–16 minutes, or until the cookies are set, but not yet hard. Slide the parchment onto racks to cool the cookies.