1cup(8 ounces, or 2 sticks) unsalted butter, at room temperature
1cupunsweetened cocoa powdersifted
1and 1/2 cups gluten free flour, I used Bob's Red Mill Gluten Free Baking Mix
16ouncesdark or semi-sweet chocolateeither baking chocolate or chocolate chips (if using the baking squares, cut them into very small pieces before melting)
1tspvegetable or coconut oil
1/2 --- 3/4tsppeppermint flavoring oilto taste (be sure to use an OIL BASED product, not a water based flavoring)
Set oven to 350F
Cream the butter and powdered sugar in the bowl of a stand mixer until fluffy. Beat in the salt, vanilla, and cocoa powder.
Blend in the flour and combine until fully mixed.
Turn the dough out onto a floured board and bring together into a flat disk. Wrap in plastic wrap and put in the freezer for 15 minutes. Don't leave it in longer than 15 minutes or it will be too stiff to roll out.
Roll out the dough on a floured surface to about 1/8 --- 1/4 inch, depending on how thick you like your cookies. Keep the dough moving on the board to prevent sticking. Cut out cookies with a 2" cookie cutter. Place on an unreleased cookie sheet and bake for 10 minutes.
Cool the cookies completely on a rack before coating.
Melt the chocolate and vegetable oil in a microwave safe bowl for one minute. Remove and stir to melt. Add another 30 seconds if necessary. Stir until the chocolate is smooth and silky. Sometimes it helps to let the hot chocolate sit for a minute to completely melt all the little lumps. Add the peppermint oil and stir again. If the chocolate seems too thick, add a touch more vegetable oil and microwave another 15 seconds.
Dip each cookie into the chocolate head first, then flip, and remove using a fork to balance the cookie. Gently rap the handle of the fork against the side of the bowl several times to let the excess chocolate drip off. Set the cookies on a parchment lined surface to firm up. I like to set them in the fridge to completely harden.
Store the cookies in the refrigerator for best flavor.
Make sure your butter is truly at room temperature, if your butter is too cool your dough will not come together as it should.
When melting chocolate, make sure all your bowls and implements are completely dry, even a little bit of water can cause the chocolate to 'seize' up and become a solid mass. Heat the chocolate gently and slowly until it melts and is thin enough to coat the cookies. You can use milk chocolate if you prefer.
I like to melt the chocolate coating in 2 batches, that way if you get crumbs in the chocolate you can transition to a clean batch for the rest of the cookies.
It is important to find peppermint oil or an extract that is oil based. Water, as I just mentioned, will make chocolate seize up. I used McCormick's Peppermint Extractwhich does have a tiny amount of water in it, but it works for me. You can find food grade peppermint oil in large craft stores, cooking stores, and online HERE.
Thin Mints are best eaten cold, so keep them in the fridge. Some people like them frozen, too.
https://theviewfromgreatisland.com/gluten-free-thin-mint-cookies/ February 24, 2016