1 cup All Purpose Gluten-Free Flour
2 tsps Green Tea Powder
1/4 tsp Sea Salt
1/2 cup Butter (room temperature)
1/4 cup Cane Sugar
1 tsp Vanilla Extract
3/4 cup Dark Chocolate Chips
In a medium-sized bowl, whisk together the flour, green tea powder, and salt. Set aside.
In a stand mixer, cream together the butter and sugar until very well combined, about four to five minutes. Add the vanilla and beat to incorporate.
With the stand mixer running on low, slowly add the flour mixture and be at until just combined.
Remove the dough. Place it on a cutting board and divide it in half. Place each half on plastic wrap and shape into 1 1/2-inch thick logs. Wrap and place in the fridge for at least one hour.
Preheat the oven to 350oF (175oC) and line two baking sheets with parchment paper.
Remove the dough from the fridge and slice it into 1/4-inch thick cookies. Place the cookies on the baking sheets, keeping about two inches of space from each other. Bake for eight to nine minutes, until the edges are just barely set. Let cool on the baking sheet before moving to a wire rack. Let them cool completely.
In a large bowl, add the chocolate chips and microwave on high for 30 to 45-second intervals until melted. Stir with a spoon to fully combine.
Carefully dip the cookies in the melted chocolate and set them on parchment-lined baking sheets until set. To speed up the process, transfer to the fridge to firm up. Enjoy!
Refrigerate in an airtight container for up to seven days. Freeze for up to three months.
One serving is approximately two cookies.
This recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free All-Purpose flour.
Results may vary with other brands.
HOW TO MEASURE FLOUR
Fluff the flour first and then spoon it into your measuring cup and use the back of a knife to level off the flour. Do not scoop the flour directly into your measuring cup or pack the flour in and/or tap it to get more flour in. This will result in extra flour being used, which will make your cookies dry, puffy, and crumbly.