Say what you will, but sometimes you just need a cookie. I have this feeling multiple times a day, especially after breakfast. I love a cookie after breakfast. I try not to do it around my kids because, you know, role modeling healthy eating habits and all, but man, a tasty homemade cookie after a savory breakfast is good living. These chocolaty, chewy drop cookies are just the ticket. I think I have some on the counter now. Excuse me, I feel a feeling coming on…
Triple Chocolate Cookies
(makes approximately 30 2-inch cookies)
1/2 cup butter (1 cube), melted
1/2 cup + 2 tablespoons brown sugar
1/4 cup sugar
1 teaspoon vanilla
2 tablespoons milk
1/2 cup + 3 tablespoons white rice flour
1/2 cup + 2 tablespoons almond four
1/4 cup tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3 tablespoons cocoa
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
In a stand mixer, combine melted butter, brown sugar, and sugar. Beat well, approximately 2-4 minutes, until smooth. Add egg, vanilla, and milk. Beat well until combined.
Add flours (rice, almond, and tapioca), baking soda, baking powder, salt, xanthan gum, and cocoa. Beat until well combined.
Add chocolate chips, semisweet and white, mix to combine. Now, let the batter rest for 30 minutes. It seems like a waste of time, I know, but honestly, it will make all the difference.
Heat oven to 350 degrees. Drop batter by spoonful onto an ungreased baking sheet. Bake 9-11 minutes – cookies will be slightly soft when done and better to err on the side of underdone than to cook them into crumbles.
Cookies will keep about 5 days in an airtight container, but you’ll probably eat them up faster than that, as you should.