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Gluten-Free & Wheat-Free
Double-Chocolate Cookies Recipe

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 146-147)

Gluten-Free Double-Chocolate Cookies: An excellent cookie that is easy to adapt and sure to satisfy chocolate lovers.

Double-Chocolate Cookies — shown here with caramel and nuts added.

Gluten-Free Recipe Card and Pictures

1 Cup Sugar
½ Cup (1 Stick) Butter
2 Ounces Cream Cheese
1 Egg
2 Tablespoons Maraschino Cherry Juice (or water if preferred)
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
¼ Cup Cocoa
½ Cup Glutinous Rice Flour
1 Cup White Rice Flour
¼ Cup Sorghum Flour
1 Cup Semisweet Chocolate Chips
10 Individually Wrapped Caramels, chopped (optional)

Approximately 2 dozen cookies. Simple variations are easy to create from this recipe. You can add nuts, caramel (as shown), mini marshmallows, a teaspoon of instant coffee, or some cinnamon to the recipe, and even place a maraschino cherry into the center of each cookie.

1. Cream sugars and butter together.
2. Add cream cheese, egg and maraschino cherry juice (or water); mix.
3. Add baking soda and power; mix.
4. Add cocoa and flours; mix slowly.
5. Add chocolate chips and mix until evenly dispersed.
6. Add any optional ingredients at this time: nuts, caramel, mini marshmallows, and so forth.
7. Use a small spoon and drop one inch mounds onto greased cookie sheet.
8. The baking time is critical to determining the crispness of the cookies:
   
   Bake at 350°F for 12 minutes if you like a soft cookie.
   
   Bake at 350°F for 14 minutes to have a less soft and more crispy cookie.
   
   Finally, if you want the cookie to be completely crispy and crunchy, bake at 350°F for 20 minutes — making a cookie that is perfect for the cookie-crumb centers in popular ice cream cake recipes.

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