Double Chocolate Chip Cookies...
1 cup Tom Sawyer Gluten Free Flour (or your GF flour mix*)
1 cup white sugar
½ cup cocoa powder
½ tsp. baking soda
½ tsp kosher salt
5 ounces 60% cacao chocolate chips (I use Ghirardelli)
1 stick butter, softened
2 large eggs
1 tsp vanilla
¼ cup flax meal
1 tbs espresso powder or instant coffee granules (optional, however you don’t taste the coffee, but it really deepens the intensity of the chocolate flavor, so I highly recommend it.)
* Bob’s Red Mill works good here, however the raw dough (you know you will take a spoonful) will have a distinctive ‘bean’ taste from his flours. This taste does bake out and you taste none of it in the final cookie. Tom Sawyer imparts no flavor from the flour as it is flavor neutral.)
Heat oven to 325-degrees. Line baking pans with parchment paper or use Silpat (silicon) liners. Cream butter and sugar in a mixer. Add salt and eggs and vanilla. Add instant coffee granules to 1 tbs of water and stir. When dissolved, add to butter mixture and mix in. When mixed well, add cocoa powder, GF flour, and baking soda. Scrape down sides of bowl and mix until well blended. Add chocolate chips and flax meal and blend just to combine.
It’s a wet sticky dough, but that makes a chewy cookie.
Spoon onto a pan, and leave room because they spread. Use a scooper or spoons. Place in the oven and bake 15 minutes. When they come out they will be very soft, but they firm as they cool. Leave them to cool on the pan a good five minutes (have a few pans ready to rotate in and out of oven). Remove them from the pan and let cool on counter or a wire rack. They firm up but stay chewy and moist.