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1
Preheat oven for 350EsF.
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2
Prepare baking sheets with silpat mat or parchment paper (two if you have them).
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3
Whisk together the rice flours, xanthan gum, baking soda, and salt.
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4
Set aside.
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5
Melt the butter, 60% chocolate, semisweet chocolate chips, and unsweetened chocolate in a microwave safe bowl.
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6
Or if you have a double boiler use that.
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7
Microwaving chocolate can be tricky, the key is short intervals.
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8
I do it in 15-20 second intervals (the closer to completely melted, the shorter the time).
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9
It took about 6 times or so.
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10
Stir in between every go in the microwave.
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11
The chocolate should be smooth without any noticeable chunks.
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12
Allow to cool slightly, but still fluid.
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13
While you're melting the chocolate, beat together the eggs, sugar, and vanilla.
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14
Beat on high until light and frothy, about 5 minutes.
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15
This step is what will make the cookies have that shiny, crackly exterior.
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16
Turn the mixer to low, and add the melted chocolate/butter mixture to the eggs.
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17
Add the flour mixture.
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18
Scrape down sides of the bowl to make sure everything is evenly incorporated.
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19
Mixture should be silky and shiny.
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20
Slightly thick but with fluidity.
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21
Mix in the white chocolate chips and the chopped Andes mints.
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22
Drop the cookies onto a baking sheet about 2 inches apart.
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23
If you only have one baking sheet, prescoop the rest of the dough as well.
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24
Due to the chocolate content, this dough will harden up pretty quickly.
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25
It's perfectly fine to bake once they've hardened, but they're more difficult to scoop.
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26
Bake for 10 minutes, turning half way.
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27
Bake until the top looks glossy and cracked.
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28
Cool on the baking sheet at least 5 minutes.
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29
Transfer parchment or mat onto a cooling rack and cool until you can easily peal the cookies off the mat.
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30
Cool on cooling rack for another 20-30 minutes until completely cooled.
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31
You want to allow the cookies to set.
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32
These cookies are great when cooled, you can also warm them.
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33
They stay great for a few days in an airtight container.
