This base GF dough for a melt-in-your-mouth chocolate cookie is adapted from the Reese’s Peanut Butter Chip recipe. You can add any GF extra yummies like dark or semi-sweet chips, white chocolate, peanut butter chips (shown in photo), coconut, chopped nuts, raisins or stuff them all in there - enjoy!
2 cups gluten-free baking flour
3/4 cup cocoa (most is GF)
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups white sugar
2 teaspoons vanilla extract (most is now GF)
1-2/3 cups (10-oz. pkg.) extra GF yummies like (choc, PB) chips, chopped nuts or dried fruit
1. Preheat oven to 350°F. Sift together GF flour, cocoa, baking soda and salt; set aside.
2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add GF flour mixture, beating well. Stir in extra yummies.
3. Drop by small rounded teaspoons onto ungreased cookie sheet. (GF cookies fall apart more easily so keep these cookies small/bite-size)
4. Bake approx 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.
About 5 dozen cookies.
(Note: Freeze dough or cookies up to a couple weeks)