Extra chocolatey with tons of semisweet and white chocolate chips in every bite!
Course Dessert, Snack
Keyword chocolate chip, cookies, eggless, gluten free, white chocolate
Prep Time 15minutes
Cook Time 10minutes
Chill Time 30minutes
Author Taleen Benson
1 ¾cups (259g)gluten free flour blend
2tablespoonsunsweetened cocoa powder
¾cup (170g)unsalted butterroom temperature
¾cup (150g)granulated sugar
1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
⅓cup (56g)white chocolate chips
⅓cup (56g)semisweet chocolate chips
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. Line a baking sheet with parchment paper and set aside.
Preheat oven to 350°F. 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.
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.