chocolate chip cookies and see how they compare to Ruhlman's. It turns out that Ruhlman knows what he's talking about (surprise, surprise). Shame on me for doubting! My chocolate chip cookies have slightly more sugar and a tad less fat than the 1:1:1 ratio, but they were pretty close. For these chocolate peppermint beauties I decided to compromise and do a 1:1:2/3 (or 3:3:2) of flour:sugar:fat. To make chocolate cookies I used cocoa powder as part of my flour mix and I chose to use shortening as the fat because I didn't want a flat cookie. You'll notice that there isn't any peppermint in the cookie. My husband is not a fan so I only added peppermint to the frosting. You could certainly add a bit to the cookie dough if you'd like. These cookies have a slightly crunchy edge and a soft center. They are delicious frosted or plain and would be fantastic with any kind of chip added in. They'd also be really good if you sandwiched the frosting between 2 cookies. I don't know how they are the next day - we ate them all within a couple of hours!
Gluten Free Chocolate Peppermint Cookies
yield: 15-20 cookies
100 grams brown sugar
66 grams shortening
1 large egg
1 teaspoon vanilla
75 grams gluten free flour mix
25 grams cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon guar gum
1/4 teaspoon salt
Preheat oven to 350 degrees Fahrenheit. Cream the sugar and shortening together. Add the egg and mix until well incorporated. Add vanilla and mix. Slowly add in the dry ingredients and mix until well combined. Drop dough by tablespoon onto an ungreased baking sheet. I used a small (2 teaspoon) cookie scoop so they'd be the same size. Bake for 10-11 minutes. Remove from baking sheet and cool before frosting.
Please forgive me for not weighing the frosting. My 2 year-old was helping and I got distracted trying to keep the ingredients inside the mixing bowl...
1 cup powdered sugar
3-4 teaspoons milk
1/4-1/2 teaspoon peppermint extract (less if using oil)
Crushed candy cane for decorating
Combine powdered sugar, half of the milk and half of the peppermint extract in a mixing bowl. Give it a little taste to see if you need more peppermint. Add a drop of food coloring if desired. Mix well. Add milk 1 teaspoon at a time until you get the consistency you like.
Frost cooled cookies and sprinkle with crushed candy cane. Allow the frosting to set (about 5 minutes) and enjoy!
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These look great and I'll bet they melt in your mouth. Great job for the GF Ratio Rally!
How precious! I love these! So visually appealing, the chocolate brown and peppermint pink. I never weigh/measure my frosting/icing, too. I just go by taste & texture for that.
They are so pretty, and perfect flavor combo for the holidays - congrats on such a successful cookie!
How cute! This looks like a great cookie for adults and kiddies alike. Great job and happy holidays!
Those cookies are calling my name . . . I just love chocolate and mint! Perfect for the holidays. And no worries on not weighing out the icing ingredients. I know all too well how quickly things can "jump" out of the mixing bowl when you have a helper! ;)
Delicious! With or without the icing, I'm sure they're a hit! Thank you for sharing, Meredith. :)
Just found your blog - sweet! These cookies look delicious! Can you convert these to "normal" measurements? I don't know how to bake by weight! :) Would love to be able to make these.
ooo, i love chocolate and peppermint. and then a tad chewy too! perfect. thanks for sharing...
We must have been on the same chocolate and peppermint wavelength for this Ratio Rally! ;) These look absolutely delicious ... Can't wait to make them!
mint chocolate cookies are a favourite, I love the lush looking pink icing on these - yum!
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