Gluten-Free Triple Threat Mocha Chocolate Chip Cookies
February 6, 2019
Ingredients Makes approx 5 dozen
| 1 cup | sorghum flour | 250 mL |
| 2⁄3 cup | whole bean flour | 150 mL |
| 1⁄2 cup | tapioca starch | 125 mL |
| 1 tsp | baking soda | 5 mL |
| 1 tsp | xanthan gum | 5 mL |
| 1⁄2 tsp | salt | 2 mL |
| 1⁄3 cup | unsweetened cocoa powder, sifted | 75 mL |
| 4 oz | semi-sweet chocolate | 125 g |
| 1⁄3 cup | butter | 75 mL |
| 1⁄3 cup | shortening | 75 mL |
| 2 tbsp | water | 25 mL |
| 1 tbsp | instant coffee granules | 15 mL |
| 2 | eggs | 2 |
| 2⁄3 cup | granulated sugar | 150 mL |
| 2⁄3 cup | packed brown sugar | 150 mL |
| 11⁄2 tsp | vanilla | 7 mL |
| 1 cup | semi-sweet chocolate chips | 250 mL |
Instructions
Prep
- Baking sheets, lightly greased
- In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum, salt and cocoa. Mix well and set aside.
- In a medium microwave-safe bowl, microwave chocolate, butter, shortening, water and coffee granules, uncovered, on Medium (50%) for 2 minutes. Stir until completely melted. Set aside to cool.
- In a large bowl, using an electric mixer, beat eggs, sugar and brown sugar for 3 minutes, until smooth. Add vanilla and cooled melted chocolate mixture. Slowly beat in the dry ingredients until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls 2 inches (5 cm) apart on prepared baking sheets. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).
- Bake in preheated oven for 10 to 12 minutes, or until set. Transfer to a cooling rack immediately.
Cookies spread and are still soft when baked; if baked too long, cookies become very crunchy when cold.
For crisper cookies, use 2⁄3 cup (150 mL) butter instead of half butter and half shortening.
Make ahead and freeze for up to 2 months in an airtight container.
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