Guess what? Here’s another cookie recipe- and it’s a good one too!
These Chocolate Mint cookies are very similar in texture and appearance to my Cappuccino Thins. These cookies are darker and have a deeper chocolate flavor though because there is 1/2 cup of Droste cocoa powder in them. I used LorAnn Peppermint Oil instead of just a normal peppermint extract and it makes a world of difference in the flavor. When I made this recipe originally, I used peppermint extract and the flavor was really good but there was a little bit of bitterness that I could detect. If you use the LorAnn oil there is none of that, just a nice peppermint flavor.
After you have formed this cookie dough into 2 logs and wrapped them in wax paper, you need to chill the logs for a couple of hours until they are firm and easy to slice.
This recipe was originally published in Bon Appetit Magazine in January 2002. It converted easily to gluten free and if you don’t have issues with gluten you can just make it with “regular” flour instead of the GF baking mix.
Bon Appetit shows these cookies with bittersweet chocolate drizzled on top which I have never done, but I’m sure it would be incredible!
I shared this recipe with Sweet Tooth Friday at Alli ‘N Son, Sweets For A Saturday at Sweet As Sugar Cookies, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, Hearth And Soul Hop at A Moderate Life, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Gluten Free Wednesdays at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop, Foodie Friday at Designs By Gollum, Pennywise Platter Thursday at The Nourishing Gourmet, Fight Back Friday at Food Renegade
Mix dry ingredients together in a bowl, then set aside:
1 and 1/2 cup GF Flour Mix*
1/2 cup Droste cocoa powder (press with the back of a spoon to eliminate any lumps)
1/2 teaspoon salt
Beat “wet” ingredients together in a large bowl:
1 cup unsalted butter, softened (2 sticks)
2 ounces sweet cooking chocolate, melted
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
2 egg yolks
1/2 teaspoon vanilla
4-5 drops peppermint oil (or 3/4 teaspoon peppermint extract)
Fold dry ingredients into wet mixture a little at a time. Do not overmix.
Dough will be sticky. Divide dough between 2 pieces of plastic wrap or wax paper. Using wrap as an aid, form dough on each into a 2 inch diameter log. Wrap and refrigerate at least 2 hours until well chilled.
Line 3 baking sheets with parchment paper.
Preheat oven to 350 degrees.
Cut logs into slices that are 1/4 inch thick.
I fit 20 slices per baking sheet and it was perfect.
Bake the first 2 sheets of cookies for a total of 8 minutes, switching the cookie sheets top to bottom half way through the cooking time.
Bake cookies until tops and edges are dry to the touch and do not make an indention when you touch them.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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