Mint Chocolate Cookies
Ingredients:
270g gluten-free self raising flour
25g cocoa powder
125g butter, softened
100g light brown sugar
100g caster sugar
1 egg
1 tsp peppermint extract
½ tsp bicarbonate of soda
100g milk chocolate chips
220g Cadbury mint chocolate buttons
Method:
Cream together your softened butter with both the caster and light brown sugar until fluffy and combined. I use my electric hand mixer for this.
Add in your egg and the peppermint extract. Mix until combined.
Add in your gluten free flour, sifted cocoa powder and bicarbonate of soda. Mix well so there are no pockets of flour.
Add your milk chocolate chips and mix in so that they’re well distributed.
Finally add in your mint chocolate buttons and mix once more (keep a few to one side to push into the top).
Using an ice cream scoop, (or two soup spoons), divide up your mixture into balls. Mine weigh around 110g each. Push a few spare mint chocolate buttons into the top (I don’t so that I can distinguish between orange and mint in my freezer).
Chill your dough balls for at least 1 hour in the freezer.
To bake, pre-heat the oven (180C Fan / 200C). Place the cookies that you want to bake on a baking tray (with a non-stick baking sheet), and bake for 12 minutes. The cookies will still be a little gooey. Allow to completely cool for a good 15 minutes on the tray before moving them to a cooling rack to finish cooling. They have a crisp outer and a soft middle.