Sorry, Girl Scout Thin Mints, you've been knocked off your decades-long perch in our house!
I stumbled upon a package of Nestle Toll House Dark Chocolate & Mint Morsels last weekend. Oh me oh my - trouble with a capital T! Before others around here (who shall remain nameless) gobbled up all the chips right out of the bag, I managed to bake up these delectable minty-chocolatey numbers!
The peppermint essence from the chips really permeates each cookie - no peppermint extract needed. It's a very casual cookie that packs some surprisingly intense flavor notes, in my opinion. We're addicted!
The recipe I used came from Alton Brown's "The Chewy Gluten Free" recipe for chocolate chip cookies. It's a great basic GF cookie recipe - swap out the chips for something else - make your own magic!
Note: The original recipe calls for 1 teaspoon xanthan gum added to the dry ingredients. I didn't add that, so it's not included below.
Gluten-Free Mint Chocolate Chip Cookies
8 oz butter
2 C brown rice flour
1/4 C cornstarch
2 T tapioca flour
1 t kosher salt
1 t baking soda
1/4 C sugar
1-1/4 C brown sugar
1 whole egg
1 egg yolk
2 T milk
1-1/2 t vanilla extract
10-12 oz chips of your choice
Preheat oven to 375 F.
Melt butter in medium saucepan over low heat. Pour melted butter into large bowl of stand mixer. In medium bowl, sift together rice flour, cornstarch, tapioca flour, salt & baking soda.
Back to the butter... Add both of the sugars to the melted butter, cream together for 1 minute. Add whole egg, egg yolk, milk & vanilla extract; mix until well combined. Remove from mixer stand. Little by little, add dry ingredients to wet mixture - blending well with each addition. Add chips last and stir.
Chill dough for an hour. Roll dough into 1-inch balls (about a tablespoon of dough). Bake on a parchment-lined baking sheet for approx. 14 minutes. Cool on a wire rack. Store in airtight container.