Chocolate Mint Cookies
(adapted from Bittersweet by Alice Medrich)
Yield: Approximately three dozen small cookies
1/4 cup potato starch
1/4 teaspoon baking powder (optional)
1/8 teaspoon salt
8 ounces chocolate chips or bittersweet or semisweet chocolate
2 Tablespoons vegetable oil
1/2 cup sugar
1 teaspoon vanilla
1 generous cup mint lentils
Preheat the oven to 350.
Combine the potato starch, baking powder and salt and set aside. Place a pan of water on the stove and bring to a simmer. Place the chocolate and oil in a heat proof bowl and place over the simmering water. Stir occasionally until melted. Remove from the pan and set aside.
In another heat proof bowl combine the eggs, sugar and vanilla. Whisk them over the simmering water until warm to the touch. Stir in the melted chocolate. Add the dry ingredients and stir until combined. Stir in the mint lentils.
Drop tablespoon sized portions of the batter onto parchment lined baking sheets or chill the dough and then roll it into small balls. Bake for 12-14 minutes.
Note: the chocolate should not be a higher percentage than around 50-60 percent. To use 70 percent chocolate, reduce the chocolate to 5 1/2 ounces, add an additional tablespoon of oil and add an additional 1/4 cup of sugar. For more details on adjusting this recipe for different percentages of chocolate, see page 287 of Bittersweet. (which, frankly in my opinion is a book everyone should own. I have two copies, in fact, both inscribed to me so I have to keep them.)