Makes about 24 irregularly shaped cookies. Recipe from Rose’s Wheatfree Bakery in Chicago.
Cookie base ingredients
- 1 1/2 cup gluten-free all-purpose flour mix
- 3/4 tsp baking soda
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup unsweetened Dutch-processed cocoa powde
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 Tbs water
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1 tsp peppermint extract (optional)
Topping ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup (about 5 ounces) crushed peppermint candy (crush in a plastic bag with a rolling pin)
Directions
- Preheat the oven to 350 degrees. Prepare the cookie base. In a medium bowl, stir the flour, baking soda and salt together. Sift the cocoa powder into the flour mixture and set aside.
- In a large bowl using an electric mixer on low speed, mix the melted butter, granulated, sugar, brown sugar, water and vanilla until smooth about 30 seconds. Stop the mixer and scrape the bowl as needed during mixing. Add the flour mixture, mixing just until the flour is incorporated. Stir in the chocolate chips.
- Using a cookie sheet lined with parchment paper, spread half of the dough on to a cookie sheet leaving a 3 inch border on all sides. Use the palms of your hands to help pat it into an even layer. It should be about a 1/4 inch thick and about 11 by 8 inches rectangular shape. Repeat with the remaining cookie dough on the second baking sheet.
- Bake one baking sheet at a time until the top looks dull, not shiny and feels evenly firm at the edges and center, about 14 minutes. As soon as each baking sheet comes out of the oven, sprinkle 3/4 cup of the chocolate chips over the cookie slab. Let the chocolate chips sit for 5 minutes to soften and melt. Then use a small metal spatula to spread the chocolate over the cookie, covering most of the cookie. While the chocolate is still warm, sprinkle half the peppermint candy evenly over the slab.
- Let the cookie bark cool on the baking sheets on a wire rack until the chocolate topping is firm, about 2 hours. The cookie will become crisp as it cools Break each cookie slab into about twelve 5 to 6 inch irregular pieces. The cookies can be stored between sheets of wax paper in a tightly covered container at room temperature for up to 5 days.