8 oz Semi-sweet chocolate - broken into 1/2 oz pieces
4 oz Unsweetened chocolate - broken into 1/2 oz pieces
1 1/2 cup Organic Rice Flour (white)
1/2 cup Unsweetened cocoa
1 tsp Baking Soda
1 tsp Salt
1 1/2 cup Tightly packed light brown sugar
12 tbl Unsalted butter
3 eggs
1 tsp vanilla extract
1 lb Mint chips
Start melting semi-sweet and unsweetened chocolate in double boiler.
Sift all dry ingredients together and set aside.
Cream butter with brown sugar, then add eggs and vanilla to this mixture. Add the melted chocolate next and after that is completely mixed, add the dry ingredients. Mix well and add the mint chips.
Chill the dough.
I've found that using a #50 disher (a small ice cream scoop with the number 50 on the "paddle" inside it) makes a very nice sized cookie. Not too big and not too small. Line the cookie sheet with parchment paper to prevent sticking.
If you don't want to use the disher, just use a heaping tablespoon to measure each cookie. Or if you are really lazy... er... pressed for time, just put the batter in a 10x15 pan and bake them like brownies.
Bake 18-22 minutes in preheated 325F oven.
Notes:
Hershey's Special Dark cocoa powder also works better for a more chocolately flavor.
