Extra chocolatey with tons of semisweet and white chocolate chips in every bite!
Course Dessert, Snack
Cuisine American
Keyword chocolate chip, cookies, eggless, gluten free, white chocolate
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Chill Time 30 minutesmins
Servings 14cookies
Calories 245
Author Taleen Benson
Ingredients
1 ¾cups (259g)gluten free flour blend
2tablespoonsunsweetened cocoa powder
½teaspoonbaking soda
½teaspoonsalt
¾cup (170g)unsalted butterroom temperature
¾cup (150g)granulated sugar
1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
½teaspoonvanilla extract
⅓cup (56g)white chocolate chips
⅓cup (56g)semisweet chocolate chips
Instructions
In a small bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Mix in the egg replacer and vanilla extract. Add the dry ingredients into the wet ingredients and mix on low speed until cookie dough forms. Fold in the chocolate chips. Cover and chill dough for at least 30 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Arrange scoops of cookie dough on prepared baking sheet, 1-2 inches apart. Bake for 8-10 minutes. Allow cookies to cool on baking sheet at least 10 minutes before transferring to a wire cooling rack.
Notes
Because this recipe was developed with a 1 to 1 flour blend, you should be able to substitute all-purpose flour if you're not on a gluten free diet without adjusting the measurements.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.