Instructions

Cookies:

1. Place the chocolate chips and butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until it is just melted and smooth. You could do this in the top of a double boiler if you don't have a microwave. Let this mixture cool while you mix the rest of the ingredients.
2. Whisk together the rice flour, potato starch, cocoa powder, tapioca starch, baking powder, salt, and xanthan gum. Set aside.
3. In the bowl of a stand mixer, beat together the brown sugar, eggs, and vanilla until lighter in colour, about 2 minutes with the paddle attachment. Stir in the chocolate/butter mixture.
4. Once this has been completely incorporated, stir in the dry ingredients. Beat for 1 minute on medium speed.
5. The dough will have the consistency of thick cake batter. Cover, and refrigerate for AT LEAST one hour, longer if the dough is still too soft. If you refrigerate it overnight, take it out 30 minutes before you want to bake to allow the dough to soften slightly.
6. Preheat the oven to 350 degrees F (175 degrees C). Line your baking pans with parchment paper.
7. Roll the dough into 1-inch (2.5cm) balls, placing them 2 inches (5 cm) apart on the prepared pans. I use a cookie scoop to get my cookies even.
8. Bake the cookies in the preheated oven for 10 minutes.
9. Place cookies on a wire cooling rack to cool completely.
10. Once the cookies are cooled, frost the top of each cookie with the Mint Frosting. Refrigerate until the frosting has set.
11. Top each cookie with a small spoonful of Chocolate Ganache. Refrigerate until the chocolate has set before storing in an air-tight container.

Mint Frosting:

1. Beat all the ingredients together until smooth, and no lumps remain.

Chocolate Ganache:

1. Place all the ingredients in a microwave safe bowl. Microwave on 50% power in 45 second increments, stirring in between, until melted and smooth.