Chocolate Chocolate-Chip Cookies
- 1/4 cup (1/2 stick) unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 teaspoon gluten-free vanilla extract
- 1/3 cup cocoa powder
- 1/4 cup coconut flour
- 1/2 cup gluten-free chocolate chips
- 1/2 cup chopped walnuts (optional)
In a medium bowl, use an electric mixer to cream butter with sugar until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Sift together cocoa and flour into a second bowl, then add to butter-sugar mixture and beat until combined. Stir in chocolate chips and walnuts (if using), then set aside to let batter rest for 5 minutes. (Coconut flour will absorb the liquid and thicken as it sits.)
Drop the cookie dough by rounded teaspoonfuls onto prepared baking sheet, leaving 2 inches between cookies. Bake until cookies are slightly set in the center., 13 to 15 minutes. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
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