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Double Chocolate Cookies (gluten free) Recipe

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This recipe for Double Chocolate Cookies (gluten free) is from The 2012 Chalifour Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Makes 3 Doz.

1 cup butter, softened
1 ½ cups white sugar
2 large eggs
1 tsp pure vanilla extract
2 cups quinoa flour (or 1 cup quinoa flour and 1 cup all-purpose flour)
3/4 cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup semisweet chocolate chips
Directions:
Directions:
Preheat oven to 350 degrees Fahrenheit.
Cream the butter and sugar in a large bowl. Blend in the eggs and vanilla and stir until the mixture has a smooth consistency.
In a separate bowl, combine the flour, cocoa, baking soda and salt. Add the flour mixture to the butter mixture and blend well. Stir in the chocolate chips. Roll into 1 ¼ inch balls. (If the dough is too soft to roll, place in the freezer for about 20 minutes.)

Place the balls 2 inches apart on a large, ungreased baking sheet and flatten slightly with the palm of your hand. Bake on the center oven rack for 8 to 10 minutes. The cookies will be puffy and soft when removed from the oven but will flatten when cool. Allow the cookies to set for at least 1 minute on the baking sheet before removing to cool on a rack. Store in a sealed container for up to 1 week or freeze for up to 1 month. You can also freeze rolled unbaked cookies in a sealed container or plastic bag until needed; simply thaw before baking.

 

 

 

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