Sunday, March 15, 2015

Gluten Free Chocolate Chocolate Chip Cookies

I found this recipe in the April 2015 edition of Women' Day.  I tried it once and both my husband and son asked when I was going to make this recipe again.  It's a very chocolately chewy cookie recipe and really doesn't have all that many ingredients.


Cooking spray  and parchment paper for pans
3 cups confectioners' sugar
3/4 cup cocoa
1/2 tsp salt
2 large eggs
2 tsp vanilla
1/2 cup dark chocolate chips (I like Ghirardelli's 60% Cacao Bittersweet Chocolate)

Heat oven to 350.  Line 2 baking sheets with parchment paper and spray lightly with cooking spray.
In a medium bowl, whisk the dry ingredients together -  sugar, cocoa and salt together.
In a large bowl whisk the eggs and vanilla together.  Slowly add dry ingredients (editor's note - both the sugar and cocoa are very light adding these ingredients to the wet ingredients slowly means that they won't hop out of the bowl.)  The mixture will be very gooey.
Last add the chocolate chips.
Spoon batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 14 minutes - rotate the pan at 7 minutes.
Let the cookies cook on the baking sheet for 5 minutes, the slide the parchment off and let cookies cool completely.



Pans lined with parchment paper and sprayed with cooking spray

Mixing the dry ingredients together

Whisking the eggs and vanilla

Combining the wet and dry ingredients, slowly :-)

Chocolate Chips added

Cookies spooned on the cooking sheet

Finished cookies...Yum!!!

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