Yields approximately 36 cookies
3 sticks of butter, softened
1Tbsp. pure vanilla extract
2 cups sugar
*2 cups gluten free flour blend (See below) *or* 2 cups all-purpose flour
3/4 cup cocoa powder
1-1/2tsp (one and one half tsp) baking soda
1/2tsp sea salt or 1tsp regular salt
1 cup dark chocolate chips
1-1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees after the batter has chilled in the refrigerator at least one hour.
Mix the softened butter and sugar until creamed then add the vanilla and eggs - one at a time until nice and smooth. Sift together the flour, cocoa powder, baking soda, salt and then slowly incorporate that into the wet ingredients. Scrape the bowl and make sure everything is mixed well. Next add the chocolate chips. Refrigerate at least 1 hour then bake at 350 degrees on a parchment lined cookie sheet for 11 minutes. The cookies will continue to cook while they are cooling on the cookie sheet. Remove from the oven and let cool on the baking sheet for 3-5 minutes. Once cooled, move to a cooling rack and cool completely.
*Gluten free flour blend:
Makes approximately 3 cups
1-1/4 brown rice flour
3/4 cups sorghum flour
2/3 cups cornstarch
1/4 cup tapioca starch
1tsp xanthan gum
Thoroughly mix all ingredients together and store in an airtight container.