Double Chocolate Cookies

Ingredients

• 1 1/2 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 1/2 cup Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 cup Unsalted Butter, softened
• 3/4 cup Granulated Sugar
• 1/2 cup Brown Sugar, packed
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 2 tablespoons Sour Cream
• 1 cup Semi-Sweet Chocolate Chips
• 1/2 cup Dark Chocolate Chunks
• 1/2 teaspoon Espresso Powder

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.

3. 3

   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. 4

   Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. 6

   Fold in the semi-sweet chocolate chips and dark chocolate chunks.

7. 7

   Drop by rounded tablespoons onto the prepared baking sheets, leaving space between each cookie.

8. 8

   Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.

9. 9

   Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.