Ingredients
Scale
- 2 sticks salted butter, room temperature
- 3/4 cups packed light brown sugar
- 3/4 cups sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 cups + 1 heaping tablespoon gluten free flour blend
- 1 teaspoon baking soda
- 1 cup (heaping) mini chocolate chips
- 1 cup (heaping) mint crumbles
Instructions
- Preheat your oven to 350F.
- In the bowl of a stand mixer, beat on high the butter, brown sugar and granulated sugar together until light and fluffy – about 2 minutes. Scrap down the sides of the bowl and mix again for 20 seconds.
- Add in the eggs, vanilla extract and salt – whip on high for 45 seconds.
- Slowly add in the gluten free flour blend and baking soda. Mix on low until fully combine. Scrap down the sides of the bowl and mix again to fully incorporate all ingredients.
- Pour in the mini chocolate chips and mint crumbles. Mix together fully.
- Using a small scoop (1 teaspoon size), spoon about 12 cookies per baking sheet tray – leaving room between each cookie.
- Bake for 6 minutes. Remove the tray from the oven and tap down on your countertop or stove top 2-3 times to flatten the cookies. Bake for 1 more minute.
- Remove the tray and let cool for about 30-45 seconds on the tray. Remove the cookies from the tray with a metal spatula and let the cookies cool on a wire rack. Repeat until all the batter is baked into cookies.
- Prep Time: 10
- Cook Time: 7
- Category: cookies
- Method: oven
- Cuisine: dessert