They don't look like much, but these babies are tasty!
makes approx. 5 dozen 2-inch diameter cookies
- 3 c. gluten-free flour (I used a combo of 1-1/4 c. Gluten Free Pantry All-Purpose Flour, 1-1/4 c. King Arthur Flour's gluten free multi-purpose flour, 1/4 c. Bob's Red Mill oat flour and 1/4 c. Bob's Red Mill flaxseed meal)
- 1 tsp baking soda
- 1-1/2 tsp baking powder
- 1 tsp salt
- 3/4 c. cocoa powder
- 2 c. butter (2 sticks)
- 3/4 c. white granulated sugar
- 3/4 c. golden brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 2 c. white chocolate chips
Preheat oven to 350ºF.
Stir the flours, baking soda, baking powder, cocoa powder and salt together and set aside.
Cream together butter and sugars in another large mixing bowl until thoroughly blended. Some people soften the butter...I don't. I cut the sticks into lengthwise quarters and then slice it all into small chunks. Creaming the sugars with cold butter yields a texture of cookie I prefer. I also cream the sugars one at a time. You can use an electric mixer (easier if butter is softened), but I use a wooden spoon.
Add in slightly beaten eggs (you can just beat them in the same bowl) and then the vanilla. Beat until well blended.
Combine dry ingredients with the creamed mixture (most recipes say to do this gradually. I just dump it all in at once and then "cut" it all together with the side of my wooden spoon...sort of like making pie crust) until it is well mixed. If it seems too dry and crumbly, you might add a splash (between a tsp and tbs) of milk or cream to the mix...it doesn't take much.
Finally, add the chips and blend in thoroughly.
Drop by rounded teaspoons onto ungreased cookie sheets (I recently discovered parchment and swear by it).
Baking time: 9-11 minutes. Allow to cool on cookie sheet, then transfer with a spatula to racks to finish cooling.
These cookies don't spread much...meaning they remain pretty blobby in the form you scraped off the spoon. If you prefer a flatter cookie, squish them down once placed on the cookie sheet.