http://artofglutenfreebaking.com
Ingredients
2 C Jeanne's Gluten-Free All-Purpose Flour Mix
1/2 C unsweetened cocoa powder, sifted
3/4 tsp baking soda
1/2 tsp aluminum-free double-acting baking powder
1/2 tsp salt
6 TBL unsalted butter, softened
1 C granulated sugar
2 large or extra large eggs
1 C regular size or mini-chocolate chips
Preheat oven to 350 degrees F
-line a cookie sheet with parchment paper
-in a medium bowl, mix together flour, cocoa, baking powder, baking soda, and salt, set aside
-in a large bowl, with a mixer, beat butter until it is light and fluffy
-add granulated sugar, continue to beat until fluffy
-add eggs, continue to beat
-with mixer on low, beat in dry ingredients--mix until just combined
-with a strong spoon, fold in chocolate chips (the dough will be stiff)
-divide dough in half and put each blob of dough on opposite ends of cookie sheet. Shape into logs 12 inches long by 4 inches wide, by 1/2 thick. The dough is sticky when coming off of the spoon, but if you use the palms of your hands to shape it, it's not sticky
-bake at 350 for 25 minutes. Remove from oven and cool on pan for 20 minutes
-slice "logs" into 1/2 inch thick cookies
-stand them up on the baking sheet
-bake for 15 minutes
-remove from baking sheet and cool on wire rack
Enjoy!