GLUTEN FREE CHOCOLATE PEPPERMINT HOLIDAY COOKIES

GLUTEN FREE CHOCOLATE PEPPERMINT HOLIDAY COOKIES image

Yield 40 cookie

Number Of Ingredients 10

1/2 pound unsalted butter at room temperature (can be substituted with imitation butter to make dairy free)
1 cup dark brown sugar, packed
1 cup granulated sugar
1 cup good unsweetened cocoa
2 cups Namaste Foods Gluten Free Perfect Flour Blend (already contains xanthan gum)
1 teaspoon baking soda
1 teaspoon kosher salt
2 Extra-Large eggs at room temperature
2-2.5 teaspoons pure vanilla extract
10 oz bag Andes Peppermint Crunch Baking Chips

Steps:

Preheat the oven to 350 degrees F. In a separate bowl mix the flour, baking soda, and salt together. Put aside till needed. Using an electric mixer with paddle attachment cream the butter and both sugars. Usually turns out better if you soften butter in microwave first. Make sure to scrape the sides of the bowl a few times with a spatula to insure thorough mixing. Add the vanilla, then the eggs, 1 at a time until they are completely incorporated - mix well. Stop the mixer, slowly add the cocoa to the bowl and gently mix in by hand to avoid loosing cocoa (kicks up dust otherwise). Once somewhat incorporated and the batter turns darker mix with mixer until fully incorporated. Slowly add the flour mixture to the mixer, slowly running, occasionally stopping to scrape side of the bowl with spatula. Slowly add the peppermint crunch baking chips while the mixer runs. Stop the mixer, scrape the sides of the bowl and paddle into batter, and fold by hands multiple times to fully incorporate. Using a 1 1/2 inch cookie scooper scoop out one cookie batter ball at a time, adding them to a cookie sheet lined with parchment paper. Bake for 15 minutes. If using two baking racks rotate the cookie sheets after 7 to 8 minutes. Once cooked let cool for 5-10 minutes still on cookie sheet, then place cookies on cooling racks.