I could tell you all about the origin of this recipe. I could rant about poorly written recipes and excessively anal instructions. I could bore you with all the ways I tweaked the original recipe (butchered it beyond recognition, actually, but in a good way). Or I could just give you the freaking recipe.
½ cup all-purpose gluten-free flour (we used Bob’s Red Mill)
½ cup + 1 tbsp unsweetened cocoa powder
1 tsp baking powder
4 tbsp unsalted butter
2/3 cup brown sugar, packed
1 tbsp skim milk
4 oz. semi-sweet chocolate, melted
½ tsp peppermint extract
1. Preheat oven to 350º.
2. Line two baking sheets with parchment paper.
3. Fill a small bowl with confectioner’s sugar. Set aside.
4. Sift flour, cocoa powder and baking powder into a medium bowl. (Don’t fret about those little lumps that don’t sift through. Dump ‘em in the bowl anyway.) Stir to combine.
5. Cream the butter and brown sugar in the bowl of a stand mixer.
6. Add the egg, milk, semi-sweet chocolate and peppermint extract to the butter-sugar combo and beat until thoroughly combined.
7. While the mixer mixes (at a medium-low speed), gradually add the flour mixture. Mix until just combined. The batter will be ridiculously thick. Your mixer can do it. Your wrist, however, may not be able to do it so I would advise against attempting this recipe without a stand mixer.
8. Roll the dough into balls, roll the balls in the confectioner’s sugar and place the snowy balls on the cookie sheets.
9. Bake 12-14 minutes, until the tops of the cookies are cracked.