I grew up at a boarding school -- like high school baseball field in my backyard, students from around the world, a dress code of "business professional" and the most hideous blazers you've ever seen type of boarding school. My dad is a teacher and so we lived on the campus until I was sixteen. We had dinner in the dining hall every night with the boarding students.
Wednesday was the best night of the week -- cookie night! After the meal, a platter of fresh cookies would come out to each table and were quickly devoured by the teenagers, the faculty kids, and the teachers themselves. It was a particularly exciting cookie night when the triple chocolate cookies came out -- they were a hot commodity and you always hoped they would have plenty to go around.
My gluten free triple chocolate cookies are an ode to this childhood memory of mine! They are soft and gooey with a beautiful balance of semi sweet, dark, and white chocolate chips!
Ingredients:
2 cups GF All Purpose Flour
½ cup Almond Flour
½ cup Cornstarch
¾ cup Unsweetened Cocoa Powder
1 ½ tsp Baking Soda
1 tsp Salt
1 tsp Xanthan Gum
1 cup Butter, melted and cooled
1 tbsp Vanilla
2 Eggs
1 ½ cups Brown Sugar
1 cup Semi-Sweet Chocolate Chips
1 cup Dark Chocolate Chips
1 Cup White Chocolate Chips
Combine flour, almond flour, cornstarch, cocoa powder, baking soda, xanthan gum, and salt in a bowl and whisk together.
In a separate bowl beat eggs, butter, vanilla, and sugar until light in color and fluffy.
Gradually add dry ingredients to wet ingredients being careful to not over mix.
Gently fold in the chocolate chips.
Use a cookie scoop to drop cookie dough onto a baking sheet that is lined with parchment paper. Chill your cookie dough in the fridge for at least 2 hours.
When you are ready to bake your cookies, preheat the oven to 350F. Bake for 11-13 minutes. Let the cookies rest on the pan for 10 minutes and then move to a cooling rack. Makes 36 cookies.