The holiday season is so very much a Cookie season and there’s no reason why those who are gluten-free can’t revel in the cookie-eating fun as well. These Gluten-Free Chocolate Cookies, studded with white chocolate chips, were submitted by Marissa Rosenberg from her Gluten-Free blog, Sugar & Spice.
2 1/2 cups gluten free baking mix – I like Bisquick
1/2 cup unsweetened cocoa powder
1 tablespoon instant decaffeinated coffee
1 1/2 teaspoons baking soda
1 teaspoon fleur de sel – French sea salt
2 sticks (1 cup) unsalted butter, room temperature and preferably European style
1 1/2 cups sugar
2 extra large eggs, room temperature
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
Pinch of nutmeg
2 1/2 cups mini white chocolate chips, divided
Preheat the oven to 350 degrees F.
-Line three standard size cookie sheets with silpat or parchment paper
-In a medium bowl, whisk together the baking mix, cocoa, coffee, baking soda, sea salt, cinnamon, nutmeg and 1 1/2 cups of the mini white chocolate chips. Set aside.
-In a stand mixer or with hand held mixer in a large bowl, beat the butter and sugar until light and fluffy. 2-3 minutes.
-Add the eggs and vanilla and beat again until well combined.
-Slowly add the flour mixture to the butter mixture and beat until incorporated. Make sure you take a spoon or spatula half way through and give it a couple of good mixes to make sure everything is coming together.
-Chill the dough for at least one hour or overnight.
-Put the remaining cup of chips in a shallow bowl.
-To form each cookie, roll a tablespoon of the dough into a ball, then roll the top of the ball in the bowl of chips to coat.
-Place on the baking sheet. I recommend only putting 9 cookies on a baking sheet, otherwise, they are a little crowded.
-Bake for 10-12 minutes. Just until the outside becomes slightly firm.
-Let them cool completely, then transfer to a serving dish or airtight container for storage.
Makes about 3 dozen cookies