Kristin's Mint Triple Chocolate Cookies

These are one of my all-time favorite cookies!  I love them. My kids love them. My friends love them.  They're an all-time favorite.  I even whipped some up for my brother's big GF wedding dessert reception I did 18 months ago (my how time flies).  I have to make these tasty mint triple chocolate cookies sparingly, so I don't inhale them all.  Use high quality cocoa powder and chips.   Leftovers freeze perfectly, so you can definitely make ahead if you have a summer event to attend.  Enjoy!

Gluten Free Mint Triple Chocolate Cookies! 

Kristin's Mint Triple Chocolate Cookies
Makes ~36

Heat oven to 350F

Line cookie sheets with parchment paper or silicon baking mat.

Mix together in a bowl:

1 cup white rice flour

1/3 cup dark cocoa powder (there are some extra dark cocoa powders, which have a different taste b/c of how they’re processed. I prefer the dark cocoa powder in this recipe to a normal cocoa powder)

½ tsp xanthan gum

½ tsp baking soda

½ tsp salt

In a mixer, beat until fluffy:

2/3 + 1 Tbsp butter

1/3 cup white sugar

½ cup light brown sugar

Add, and beat in:

1 egg

1.5 tsp vanilla

Add flour/cocoa mixture and mix, just until combined.

Add, and mix:

¼ - ½ cup milk chocolate chips
¼ - ½ cup semi-sweet OR dark chocolate chips
½ cup mint chips

Spoon by small cookie scoop (1 Tbsp-sized) onto baking sheets.  You can leave as-is, or flatten slightly, depending on your preference.

Bake 7-8 minutes.  It’s difficult to tell when chocolate cookies are done, but it should be clear that the cookie is cooked and no longer gooey in the center. Avoid over-baking!

Let rest a few minutes on the cookie sheet, then use spatula to remove from baking sheets to wire racks to cool.

Enjoy!

Gluten Free Mint Triple Chocolate Cookies!!!