This recipe is the happy end result from a total baking failure. It was Thursday, November 25 2010: Thanksgiving Day. I went against my better judgment and decided to try out a new recipe for pecan pie bars. Big mistake. I ended up with a goopy mess that ended up in the trash.
With only about an hour to make a new dessert, I used a gluten-free adaption of Crisco’s chewy brownie cookie and tossed in some Trader Joe’s mint UFOs. People went wild for those cookies. I don’t blame them, they’re like a soft and chewy version of Girl Scout Thin Mints.
Since Trader Joes refuses to expand to Hawaii, making maintaining a decent stock of mint UFOs a difficult task, I’ve altered the recipe to add peppermint extract to the dough and using regular bittersweet chocolate chips. These monotone dark brown cookies aren’t much to look at, but man oh man, do they taste good.
So until those Girl Scouts start making gluten-free Thin Mints, these just might tide you over.
Gluten-Free Chocolate Mint Chocolate Chip Cookies
* 1 cup butter at room temperature
* 1 cup brown sugar
* 1/2 cup sugar
* 2 eggs
* 1/2 cup cocoa powder
* 1 cup rice flour
* 1/2 cup sorghum flour
* 1/2 cup potato starch
* 1-1/2 teaspoons baking soda
* 1 teaspoon xanthan gum
* 1/2 teaspoon salt
* 1 teaspoon peppermint extract
* 1-1/2 cups bittersweet chocolate chips
Preheat oven to 375 degreese and lightly grease a cookie sheet with cooking spray or line with a Silpat mat or parchment paper.
In a large bowl, beat butter and both sugars using an electric mixer until light and fluffy. Add the eggs and mix until incorporated. Add the cocoa powder, rice flour, sorghum flour, potato starch, baking soda, xanthan gum and salt and mix until well blended. Stir in the peppermint extract and chocolate chips.
Drop heaping teaspoons of cookie dough onto the prepared baking sheet approximately 2-inches apart. Bake for about 10-12 minutes. Remove from oven and let stand for a minute or two. Remove to a wire rack to cool.