Gluten-Free Chocolate Mint Chip Cookies (Print Version)

Soft, chewy chocolate cookies with refreshing mint and chocolate chips, made completely gluten-free.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 2 large eggs
09 - 1 tsp pure vanilla extract
10 - 1/2 tsp peppermint extract

→ Mix-ins

11 - 1 cup semisweet chocolate chips, gluten-free certified
12 - 1/2 cup mint chocolate chips or chopped mint chocolate

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until well blended.
03 - In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in the eggs one at a time, then add vanilla extract and peppermint extract. Mix until thoroughly combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
06 - Gently fold in the semisweet chocolate chips and mint chocolate chips until evenly distributed throughout the dough.
07 - Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 9-11 minutes, or until the edges are set but the centers remain slightly soft. Avoid overbaking for optimal chewiness.
09 - Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is absolutely soft and chewy, not the dry crumbly mess that plagues most GF cookies
  • The mint-chocolate combo hits different when it's baked into a fudgy cookie rather than just added on top
02 -
  • Overbaking is the death of these cookies, so pull them when edges are set even if centers look too soft
  • Not all gluten-free flour blends perform the same, so stick with one that includes xanthan gum
03 -
  • Weigh your flour if possible because gluten-free blends vary wildly in density
  • Let the dough rest for 30 minutes before baking if you have time for thicker cookies

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