Adapted from a recipe in The Art and Soul of Baking by Cindy Mushet
A guest post by Jesse Funk
Makes approximately 60 cookies
1 ½ sticks (6 ounces) unsalted butter, softened
¾ cup granulated sugar
¾ cup firmly packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 ¼ cups gluten free flour
1 teaspoon baking soda
1 teaspoon salt
1 cup of milk chocolate chips
1 cup of peppermint chips
1. Preheat the oven to 350F and position an oven rack in the center. Line the baking sheets with parchment.
2. Place the butter, granulated sugar, and brown sugar in the bowl of the stand mixer and beat on medium-low speed until smooth and blended. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with a spatula. Add the eggs one at a time and beat until blended after each addition. Add the vanilla and blend well then scrape down the bowl.
3. In a medium bowl, whisk together the flour, baking soda and salt. Turn the mixer to the lowest speed and add the flour mixture all at once. Blend just until there are no more patches of flour. Scrape down the bowl.
4. Add the milk chocolate and peppermint chips and blend on low until just combined. Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unincorporated flour or butter lurking near the bottom of the bowl.
5. Using a small ice cream scoop or spoon, portion tablespoon-size mounds onto the prepared baking sheets. Bake the cookies one sheet at a time, rotating the sheet halfway through, for 10 to 14 minutes, until the cookies are golden brown at the edges and still a bit pale in the center. If you want crisp cookies instead of chewy ones, bake for a couple extra minutes.
My first adventures into baking started when I was a little boy. Most vividly I remember watching my mother make her one-of-a-kind Angel’s food cake that nobody has yet to top (and that’s an honest opinion). Although certainly not a typical man’s forte I’ve taken to cooking as passionately as I do to any of my other interests.
Melissa was generous enough to allow me to share this cookie recipe with everyone that a loved one of mine and I use during holiday occasions when we cook and bake things for family and friends with gluten allergies.
As many of you surely know, finding recipes that remind you of things or taste as good as gluten-filled baked items can be a challenge depending on your tastes. The Art and Soul of Baking by Cindy Mushet has become a staple in our kitchen as the go-to when looking for something new and overwhelmingly delicious.
Peppermint chip cookies are a throw-back to our days in university (where they made the best desserts anywhere in town) and last Christmas we attempted to recreate said cookies with the chocolate chip recipe Cindy provides in her book. Frankly, they turned out the same kind of quality delicious moist gooey peppermint goodness as the gluten-filled versions by only substituting in gluten-free flour. As a man who knows a good cookie I’ll admit to eating probably too many of these, especially when they weren’t even baked for me (no worries however, we made more).
In the particular version of the recipe I’ve given Melissa to share with everyone I decided to mix in milk chocolate chips with peppermint chips. Taking a bite into the soft and warm just-out-of-the-oven morsels sent minty notes of Christmas ringing through my mind. My only regret is not finding chocolate chips similar in size to the peppermint chips so they would have been spread more evenly through the cookies. If you’re looking for a great recipe to share with friends and family then look no further than these cookies. I can guarantee they’ll keep asking for more after you do.
Jesse is an avid cook, musician, artist and owner of a specialty food business making that currently makes a line of premium flavored honey, Ocarina Foods, Inc.