Soft and chewy chocolate cookies featuring Andes Mint chocolates in the centers!
Course Dessert, Snack
Keyword chocolate, cookies, mint
Prep Time 15mins
Cook Time 10mins
Chill Time 1hr
Total Time 1hr25mins
Author Taleen Benson
1 cup (148g)gluten free flour blend
½cup (42g)unsweetened cocoa powder
½cup (113g)unsalted butterroom temperature
½cup (100g)granulated sugar
½cup (100g)light brown sugarpacked
1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
24Andes Mint chocolates
In a small bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add prepared egg replacer and vanilla, and mix until combined. Add in the dry ingredients and mix on low speed until cookie dough forms.
Cover and chill dough in the refrigerator for at least 1 hour. Before removing cookie dough from the refrigerator, preheat oven to 350°F and line a baking sheet with parchment paper.
After chilling, roll dough into balls, using about 1 tablespoon of dough for each. Flatten slightly into a round disc shape. Arrange on baking sheet, a couple of inches apart. Bake 10-12 minutes.
Immediately after removing from the oven, place an Andes Mint chocolate in the center of each cookie. You may have to use ½ a piece of chocolate per cookie, depending on the size of your cookies. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.