Chocolate-Chocolate Chip Cookies (Traditional, gluten free and vegan versions)

Ok. First blog post. Let’s make it fun and yummy! We’ll save the lessons for another day.

One of my biggest sellers (so to speak) is my Chocolate-Chocolate Chip Cookie. Many moons ago they started out as a traditional chocolate chip drop cookie. Then I made them with whole wheat flour, then I made them chocolate, later I made them gluten free and now I have a vegan version as well. All delicious, if I do say so myself. It’s a small batch. I always seem to end up with 18 cookies. If you choose to use wheat flour simply use the gluten free version of the recipe and replace the gluten free flours (brown rice and sorghum) with white or whole wheat flour, skip the xantham gum and follow the rest of the recipe as written.

Chocolate-Chocolate Chip Cookies (Gluten Free version)

1/2 c. Butter or margarine (I use Earth Balance Natural Buttery Spread Soy Free version)

1/2 c. “Sweet” White Sorghum Flour (Bob’s Red Mill)

1/2 c. Brown Rice Flour (Bob’s Red Mill)

1/3 c. cocoa

1/2 c. sugar

1/4 c. packed brown sugar

1/8 tsp xanthan gum

1/8 tsp baking soda (I’ve forgotten this before and they still come out fine.)

1 egg

2 TBS milk product of choice

1 tsp vanilla

Chocolate chips (I use Ghirardelli Semi-Sweet Chocolate Chips which are dairy free but their other chips are NOT read the label to be sure.)

Preheat oven to 375 degrees F.

Mix all dry ingredients together using a wisk and set aside. Using a mixer cream together the “butter” and sugars on medium speed. Add egg, “milk” and vanilla. Blend. With mixer running low slowly pour in the mix of dry ingredients. Mix until well blended add chocolate chips by the handful until it looks right (Yep, that’s how I bake.). I’m guessing about ¾ of a cup? Mix.

Drop cookies onto a baking sheet by the rounded teaspoon. Roughly the size of a walnut shell.

Bake 7-9 minutes until nearly set but not gooey. Remove from oven and let sit on sheet for a few minutes before moving them to the cooling rack. If they do not move well let them cool on the sheet for another minute or two. Cool briefly. EAT!! Mmmmmmm.

Next…

Chocolate-Chocolate Chip Cookies (Vegan, Soy Free version)

1/2 c. Earth Balance Natural Buttery Spread Soy Free version (or other natural margarine)

1/2 c. “Sweet” White Sorghum Flour (Bob’s Red Mill)

1/2 c. Brown Rice Flour (Bob’s Red Mill)

1/3 c. cocoa

1/2 c. sugar

1/4 c. packed brown sugar

1/8 tsp xanthan gum

1/8 tsp baking soda (I’ve forgotten this before and they still come out fine.)

2 TBS milk product of choice (I use Rice Dream Enriched)

1 tsp vanilla

Chocolate chips (I use Ghirardelli Semi-Sweet Chocolate Chips which are dairy free, but their other chips are NOT read the label to be sure. Also they do contain soy lecithin so if you need soy free chips I think Sunspire makes one.)

Preheat oven to 375 degrees F.

Mix all dry ingredients together using a wisk and set aside. Using a mixer cream together the “butter” and sugars on medium speed. Add “milk” and vanilla. Blend. With mixer running low slowly pour in the mix of dry ingredients. Mix until well blended add chocolate chips by the handful until it looks right (Yep, that’s how I bake.). I’m guessing about ¾ of a cup? Mix.

Scoop dough by the rounded teaspoon (roughly the size of a walnut shell) and roll with hands into a ball. Place on a cookie sheet and slightly flatten to about 1/4 of an inch.

Bake 9 minutes until nearly set but not gooey. Remove from oven and let sit on sheet for a few minutes before moving them to the cooling rack. If they do not move well let them cool on the sheet for another minute or two. Cool briefly. EAT!! Mmmmmmm.

Hopefully, you find these recipes as yummy as I do. And I hope some of you can see how with a few changes you can tweak recipes to fit a variety of dietary difference. Recipes need not be sacred. Think of them more as guidelines and tweak ‘em! Happy baking.

Laurie