These cookies are soft, full of chocolate flavor and white chocolate chips, and are perfect for sharing at a summer get-together. But I don't blame you if you want to keep them all to yourself.
These cookies are a mix between your typical cookie and a brownie, and they are oh-so-good. But don't take my word for it. Go ahead and try them yourself (and try not to eat all of the dough before getting them into the oven!)
These cookies need to chill a bit before you bake them, so keep that in mind and mix up the dough an hour (or more) before you are ready to get baking.
Gluten Free Dark Chocolate White Chocolate Chip Brownie Cookies
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1/2 Cup Dark Cocoa Powder
- 3/4 Cup Rice Flour
- 1/2 Cup Cornstarch
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoon Xanthan Gum
- 1/2 Cup Butter, melted
- 3 Tablespoons Water, heated
- 1 Tablespoon Flaxseed Meal
- 1 teaspoon Vanilla Extract
- 1/2 Cup White Chocolate Chips
- Heat the 3 tablespoons of water and add flaxseed meal to it. Stir then set aside for ten minutes.
- In a large mixer bowl combine sugar, brown sugar, cocoa powder, rice flour, cornstarch, xanthan gum, baking soda and salt. Mix together with a wire whisk, breaking up brown sugar into small lumps.
- Melt the butter and add it, the flax-egg and the vanilla to the dry ingredients. Beat until combined.
- Stir in the chocolate chips.
- Scoop into balls and set on a parchment lined baking sheet, pressing down slightly then placing in the refrigerator for one hour. Makes 16 big cookies, or more if smaller.
- Preheat oven to 350 degrees. Bake for 8 - 12 minutes.