I need an intervention.
I’ve eaten five six of these double chocolate beauties since yesterday. Lately I’ve been trying to keep from-scratch goodies in my glass domed Magnolia cake stand at all times. It’s great for unexpected guests, aesthetically pleasing, and just plain dangerous cozy.
It turns out tweaking chocolate cookie recipes over and over isn’t so great for the waistline. And these cookies are shockingly good and super chocolatey.
Keeping sugar laden goods out of the house has never been my M.O. I keep quite a few in my freezer just in case the mood strikes. Right now I have blueberry pie, cinnamon crumb muffins, brownies, toffee, sugar and chocolate chip cookies in there. And I just cleaned it out.
What can I say? I’m my father’s daughter. There’s two things the man loves: coffee and sweets. Most of my favorite childhood past times involve some form of sugar – namely ice cream. My daughter seemed to inherit the gene as well.
They say to give your children options in order to give them some semblance of control and independence. My girl is sharp. She constantly forms her questions to give me options.
Instead of saying “May I have a cookie?”, she says “Which one do you want me to have – a cookie or ice cream?” completely sidestepping a yes or no question altogether.
And although I try to keep her sugar intake sensible (a four year old strung out on sugar is fun for no one) I hope one day she looks back at us eating our scratch made goodies with fondness.
I always liked the quote by Ernestine Ulmer “Life is uncertain, eat dessert first”.
Ingredients
- 1/2 cup butter (1 stick), room temperature
- 1/4 cup brown sugar
- 1/4 cup + 1 T. sugar
- 1/2 cup dark chocolate chips
- 1 oz. or 2 T. milk
- 1 egg
- 3/4 cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 1/4 cup cocoa powder
- 3/4 t. baking soda
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Microwave dark chocolate chips with milk in a microwave safe bowl until just melted. Stir well and let come to room temperature.
- Cream butter and sugar in a mixer on medium speed until light, fluffy and paler in color.
- Add melted dark chocolate and beat for 1 more minute.
- Beat in egg until completely combined. Scrape bowl if necessary.
- Add flour, cocoa powder, and baking soda and beat on low until just combined. Fold in semisweet chocolate chips.
- Scoop approx. 2 inch balls onto cookie sheet. These spread nicely so make sure each cookie has its own space.
- Bake for 15 minutes.
Notes
I use a portion cookie scoop for this recipe. They all come out one size and its easier to use with a moister dough.
Thanks for finally writing about >Gluten Free Double Chocolate Chip Cookies – caramel and cashews <Loved it!