As adapted from Gluten Free on a Shoestring.
Prep time: 20 minutes
Cook time: 10 minutes
Oven temperature: 300 degrees
5 tablespoons unsalted butter
4 ounces semi-sweet chocolate
¼ teaspoon pure vanilla extract
½ teaspoon pure peppermint extract
¾ cup (105g) high-quality all-purpose gluten-free flour
¼ teaspoon xanthan gum
½ cup (40g) unsweetened natural cocoa powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ pound semi-sweet chocolate, chopped
pure peppermint extract, to taste
1. In a medium-size microwave-safe bowl, place the butter and three ounces of the semi-sweet chocolate in a microwave safe bowl. Microwave at 70% power for 45 seconds at a time, stirring in between, until melted and smooth. Add the reserved chunks of chocolate, and stir until the chocolate has begun to thicken a bit and the chunks have melted. Add the vanilla extract and peppermint extract, and stir to combine. Set the chocolate aside.
2. In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda, and salt and whisk to combine well. Add the chocolate mixture, and mix until the dough comes together and is well-integrated. If it’s not integrating, add up to 1 tablespoon of milk, until it becomes a non-crumbly dough. Press the cookie dough into a disk.
3. Place the dough between two sheets of unbleached parchment paper, and roll it out until it is about ¼ inch thick (any thinner and the cookies are more likely to burn in the oven, and they will crack when you try to coat them in chocolate). Cut out rounds that are about 1½-inches in diameter, and place them, 1-inch apart, on the prepared baking sheets.
4. Place the baking sheet in the center of the preheated oven and bake, rotating once, for 7 minutes. Remove from the oven, and allow the cookies to cool completely on the baking sheet.
5. Once the cookies are cool, make the glaze. Place three-fourths of the semi-sweet chocolate in a medium-size, microwave-safe bowl.
6. Microwave at 70% power for 45 seconds at a time, stirring in between, until melted and smooth. Add the reserved chunks of chocolate and the peppermint extract, and stir until the chocolate has begun to thicken a bit and the chunks have melted.
7. Place the cookies, one at a time, in the glaze. Press down on the cookie with the tines of a fork, then flip it gently in the chocolate. Pull the cookie out of the chocolate by slipping the fork under it and bobbing the cookie on the surface of the chocolate a few times before pulling it along the edge of the bowl and carefully placing it on a clean sheet of parchment paper. Allow the chocolate to set at room temperature (or freeze!)