Andes Dark Chocolate Mint Cookies

4-5 cups LP Flour 1 ¼ cups cocoa powder 1 tsp baking soda 1 tsp baking powder 1 tsp salt 3 ½ sticks unsalted butter, cold, cut into small pieces 1/4 cup milk 2 cups packed light brown sugar ½ cups Monk Fruit 1 Tbsp vanilla 3 large eggs OR 2 large egg yolks 1-2 tsp peppermint extract) 1-2 cups Andes mint chips 1-2 cups small chunks of semisweet chocolate In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in chips. Chill dough for 10 minutes. 1 1/2 cups All-Purpose Gluten Free Flour 1/2 cup Dutch Processed Cocoa 3/4 teaspoon Xanthan Gum 1/2 teaspoon Fine Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder 1/2 cup Butter, melted and cooled 1 cup Light Brown Sugar, packed 1/4 cup Granulated Sugar 1 large Egg, room temperature 1 1/2 teaspoons Pure Vanilla Extract 1 1/4 cups Chocolate Chips, or chocolate chunks 2 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup unsalted butter, at room temperature 3/4 cup light brown sugar, packed 3/4 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 2 tsp peppermint extract! 36 Andes Chocolate Mints, unwrapped INSTRUCTIONS In a small bowl whisk together flour, baking soda, and salt. Set aside. In a large saucepan over low heat cook butter, brown sugar, and coffee until creamy and melted; stirring frequently. Remove from heat and stir in chocolate chips and mint extract. Let cool for 10-15 minutes. Beat in eggs one at a time. Stir the flour mixture into the chocolate mixture in about 4 parts. Cover and refrigerate the dough for 2 hours up to overnight. Preheat oven to 350 degrees f. Line your baking sheets with parchment paper or silicone mats. Using 1 1/2 tablespoon cookie scoop space cookies about 2 inches apart. Bake for 8-10 minutes. Do not overbake. Let sit for 1 minute before placing Andes mint on the top of the cookie; gently press 1 mint on the top of each cookie. Allow to sit for 1-2 minutes to fully melt. Swirl with a small spatula or the back of the spoon. NOTES If the dough is refrigerated overnight it will be quite stiff but the cookies will still turn out marvelous. Use parchment paper or silicone mats to line your baking sheets. Always preheat the oven and load your cookies on the middle rack in the center of the oven. Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough has been chilled enough so the cookies do not spread too much and to test baking time. Do not over bake these cookies. They are best left soft and chewy with just ever so slightly crispy edges. Store baked cookies after they have fully cooled and the chocolate has set in an airtight container for up to one week. When placing the Andes mints on top of the baked cookie press the mint in gently about an 1/8 of an inch.