Fudgey, pepperminty, Christmas-y, cookies. Life doesn't get much better than this!
Ingrediants:
- 8 oz Ghirardelli 60% bittersweet chocolate chips
- 2 3.5 oz Ghirardelli Peppermint Bark bars, chopped
- 4.5 tablespoons butter
- 2 eggs
- 3/4 cup sugar
- 1/2 cup brown rice flour or regular flour (if using regular flour, omit xantham gum)
- 1/2 teaspoon baking powder
- 1/2 teaspoon xantham gum (omit if using wheat flour)
Directions:
Preheat oven to 375.
In large bowl melt bittersweet chocolate with butter. In separate bowl, beat together eggs and sugar until light and fluffy. Add egg mixture to chocolate. Beat in flour, baking powder and xantham gum. Stir in chopped Peppermint Bark. Scoop onto tray. The cookies don't need to be too big, they are quite chocolatey. Bake 10-12 minutes. Remove from tray promptly because if allowed to cool they will stick.
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