• Katherine Arthurs

Double Chocolate Brown Sugar Cookies

Finishing addresses our Christmas cards ALWAYS calls for cookies! It's either that or a cocktail. Am I right?

These cookies are sooo RICH. I mean double chocolate and brown sugar, well that just takes them over the top!

AND if you are feeling extra extra, put a Dove Mint Chocolate in the middle of them!!

Double Chocolate Brown Sugar Gluten Free Cookies

(I made these gluten free)

2 cups gluten free flour blend (I like to use Bob Red Mill's 1 to 1 Baking Blend)

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) softened butter

1 1/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs (room temperature)

2 cups semi-sweet or milk chocolate chips (I love this brand)

Preheat oven to 375F.

In a small bowl, combine the flour, cocoa, baking soda and salt together. Using a stand mixer or hand mixer beat the butter, brown sugar and vanilla extract together for 1 minute on high. Beat in the eggs and mix for 2 minutes. Gradually add the flour mixture and mix on medium. Stir in the chocolate chips.

Drop the mixture onto an un-greased baking sheet, 1 tablespoon at a time.

Bake for 8-10 minutes. Cool on baking sheet for 2 minutes and then transfer them to a wire cooling rack.

**Feeling extra extra? I added a Dove Mint Chocolate to some of mine. Unwrap and press the chocolate into the center of the cookie.