Gluten Free Chocolate Mint Chip Cookies
These are a chocolate mint lover's dream - chewy deeply chocolatey cookies with mint extract and tons of mint chips!
Servings: 20 cookies
Calories: 200kcal
Equipment
- Electric mixer
- Cookie sheets
- Parchment paper
Ingredients
- 1 Cup room temp salted butter 227g
- 1/3 Cup packed light brown sugar 105g
- 1 1/3 Cup white sugar 325g
- 1 large eggs plus one egg yolk
- 1 tsp vanilla extract 5ml
- 2 tsp mint extract 10ml
- 1 ½ Cup gluten free 1-1 flour mix 230g
- 1/2 tsp xanthan gum 1g
- ¾ Cup unsweetened dutched cocoa powder 90g
- 1 tsp baking soda 8g
- ¾ tsp Salt 4g
- 1 1/2 Cups mint chips (I use the Guittard mint baking chips!) 290g plus a few extra for top (optional)
Instructions
- In a large bowl, using an electric mixer, cream together the room temp butter, brown sugar, and white sugar until lighter and fluffy (3-5 minutes – don't skimp on this step!). Add in the egg plus egg yolk and vanilla and mint extracts and beat until smooth. Add in the flour, unsweetened dutched cocoa powder, baking soda, and salt and mix on a low speed until fully combined (it will be sort of stiff but not unworkable). Finally, mix in the mint chips by hand until they're fully distributed. Scoop dough into a smaller bowl, cover with plastic wrap, and chill in the fridge for 1 hour (if you chill it longer, you may need to bring it closer to room temp by leaving it out on the counter for 30mins so it's not too hard).
- Once the cookie dough is chilled, preheat the oven to 350° Fahrenheit (180° C, no fan) and line a cookie sheet with parchment paper. Then start scooping out the cookie dough and rolling it into 2 inch round balls and place 4-5 balls on the cookie sheet (~3 inches apart) and bake for 10-12 minutes (I do exactly 10 - don't overbake or they will be hard, dry, and crumbly). Let cookies cool COMPLETELY before removing from the cookie sheet (15-20 minutes) – they will be chewy in the center and crispy on the edges!