Double Chocolate Yum. Bakery style cookies.I have a new cookie recipe to share today. A cocoa infused cookie studded with semi-sweet chocolate chips. A cookie that tastes like a brownie- if a brownie was slightly crispy and crunchy on the outside, and chewy soft on the inside.
You could say, it's a brownie with a cookie texture.
Gluten-Free Goddess Double Chocolate Chip Cookies
Recipe originally published April 2011 by Karina Allrich.
I used organic cocoa/cacao in these chocolate-chocolate chip cookies. The cookie's flavor is subtle, like a sip of hot cocoa, with lovely bittersweet bites of dark chocolate chips. The men in the house like these babies straight from the freezer, ice cold.
1 cup sorghum flour
1/2 cup certified gluten-free oat flour
1/2 cup cassava, tapioca starch or potato starch (not potato flour!)
1/3 cup organic cocoa/cacao powder
2 teaspoons xanthan gum*
1 teaspoon sea salt
2 teaspoons baking powder
1 cup organic cane sugar
1/3 cup organic brown sugar
1/2 cup organic coconut oil or Spectrum Organic Shortening
1 tablespoon bourbon vanilla extract
1/2 cup vanilla rice milk, coconut milk, or almond milk- more as needed
As you beat the dough pay close attention to the consistency. Add more rice milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough. I added two more tablespoons of rice milk to my dough.
1/2 cup vegan chocolate chips
Preheat the oven to 375ºF. Line one or two baking sheets with parchment paper or an Exopat liner.
Stir in the chocolate chips as best you can (the dough is stiff).
Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Repeat this process to make 18-24 balls. Use your palm to press down on the dough and flatten slightly- not too much- unless you like your cookies thin. Press a few extra chocolate chips into the tops of the cookies, if you like.
Bake in the center of a preheated oven for about 15 minutes until the cookies are set. They will still be slightly soft in the center. If you bake two pans at once, rotate the pans half way through baking.
Remove the pans from the oven, and allow the cookies to cool and "set" for a few minutes; then use a thin spatula to move the cookies to a wire rack. The cookies will get crisper as they cool.
Cook time: 15 min
Yield: 18-24 cookies
Recipe Source: glutenfreegoddess.blogspot.com
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In this recipe- use eggs, if you prefer.
If you shun xanthan gum try using a teaspoon or two of dry gelatin instead.