Triple Chocolate Cookies
Gluten-free baking can be challenging, but once I found a great all-purpose flour, it got a whole lot easier. These cookies are chewy, chocolatey goodness that everyone will love.
My go to gluten-free flour is Cup4Cup. This recipe will make about 24 large cookies.
2 Cups Gluten-Free Flour
1/2 tsp Baking Soda
3/4 Cup Soft Butter
3/4 Cup Brown Sugar
1/2 Cup Sugar
2 1/2 tsp Vanilla
1 tsp Salt
2 Large Eggs
2 TBsp Oil (Canola or Avocado)
1 Cup Milk Chocolate Chips
1 Cup Bittersweet or Semi-Sweet Chocolate Chips
1/2 Cup White Chocolate Chips
In a small bowl, whisk the flour and baking soda. In a large bowl, using an electric hand mixer, beat the butter, sugars, vanilla, oil and salt. Add in the eggs one at a time, beating well before adding the next. Whip until the mixture is thick and smooth (3-4 min). Using a large spoon, mix in the flour and baking soda. Once completely combined, stir in the three different chocolate chips.
Pop your bowl into the fridge and let it chill while your oven heats up to 375 degrees. Cover your baking sheets with parchment paper and use a large scoop to portion out the dough. Make sure you leave at least 2″ in between each cookie. If your bottom rack tends to get a little hot, make sure you rotate the cookies half-way through their cooking time. Bake for 11 minutes. The cookies will look pale and soft in the center, don’t worry they’ll firm up when they cool. Let them cool completely before storing in an airtight container. Enjoy!