Ingredients
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 1/3 cup (5 Tablespoons) unsalted butter, softened
- 1/4 cup unsweetened cocoa
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup all-purpose flour, gluten free if desired
- 1/2 cup oat flour, or your favorite whole grain flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini semi-sweet chocolate chips
- vegetable cooking spray or parchment paper
Preparation
- Preheat oven to 350 F. Lightly spray 2 cookie sheets with vegetable cooking spray or line with parchment paper.
- In a large mixing bowl (or bowl of a stand mixer) combine sugars and butter. Beat until light and fluffy. Scrape down sides of the bowl and add cocoa, and beat until well blended (start slowly as the cocoa tends to fly into the air at first). Scrape down sides of the bowl again.
- Add vanilla and eggs, one at a time, scraping bowl between additions and beat until blended.
- In a separate bowl, whisk together the flours, baking soda, and salt. Add these dry ingredients to wet ingredients. Mix until just combined. Stir in chocolate chips.
- With a small ice cream scoop, or a couple of spoons drop 1 Tablespoon amounts of dough about 2 inches apart onto prepared cookie sheet.
- Bake until set, 8 to 10 minutes. Do not over bake as they are best a little soft and chewy. Allow to cool before removing from baking sheet. ENJOY :-)
Categories
- Dessert
- Vegetarian
- MHealthy