½CupAllergen Free Chocolate Chipsplus an extra 2 tablespoon for sprinkling on top
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a small bowl, combine the flour, cocoa powder, baking powder and salt. Stir until well combined. Set aside.
½ Cup Gluten Free 1-to-1 Flour Blend, 3 Tablespoon Unsweetened Cocoa Powder, ½ teaspoon Baking Powder, ¼ teaspoon Salt
In a large bowl, combine the butter, brown sugar and white sugar. Beat with a handheld mixer on medium speed for 3 minutes. Scrape down the bowl.
⅓ Cup Light Brown Sugar, 3 Tablespoon Sugar, ¼ Cup Vegan Butter
Add the egg yolk and vanilla , then beat another 60 seconds. Scrape down the bowl.
1 Egg Yolk, ½ teaspoon Vanilla
Turn your mixer to the lowest setting and slowly add the flour mixture to the wet ingredients. Mix until just combined.
Pour in ½ C of the chocolate chips. Fold them into the dough with a spatula until they are evenly incorporated.
½ Cup Allergen Free Chocolate Chips
Scoop the dough into ¼ cupfuls and place onto your baking sheet, leaving about 3 inches space in between. Sprinkle the tops of the dough balls with the remaining chocolate chips. Flatten the dough balls slightly, so they are like hockey pucks.
Bake in preheated oven for 11-12 minutes. If you want soft centered cookies with chewy edges, remove from the oven when the edges are just starting to stiffen. Cool on the baking sheet for 3 minutes, then remove to a wire rack to cool.
Notes
Make these Vegan / Egg Free - replace single egg yolk with 2 tablespoons of non-dairy milk.Storage: Store leftover cookies in an airtight container for up to 3 days.