What’s better than chocolate? What about chocolate times three…in the form of a cookie!?!
I am definitely in love with chocolate. It’s rare I go a day without eating some form of the cocoa+sugar goodness. I know it’s not as healthy as having carrots every day, but moderation is the key to a balanced life and if chocolate is a contributor to my happiness everyday, then I don’t care!
Hershey was kind enough to send me a delicious goodie bag to review, so I decided to create a cookie that packed a huge chocolate punch. They sure do pack a punch! They’re very rich and taste like a brownie in the form of a chewy cookie. They are really delicious, even my non-gluten-free family loves them. The best part is that they remind me of the chocolate part of the gluten-full, Pillsbury, ‘ready to bake’ sugar cookies! I used to love those cookies…
These are super easy to make. They are essentially a shortbread base with cocoa powder and Hershey’s Chipits added to the mix. They are the perfect cookie to bring to your next holiday party, to woo your co-workers with or to package up and gift for a DIY Christmas gift.
Triple Chocolate Gluten Free Cookies
1 stick (1/2 cup) of butter (ideally room temperature, but if you’re in a rush, nuke it in the microwave for a few seconds)
3/4 cups gluten-free all-purpose flour (I love Glutino’s All-Purpose Flour Mix)
1/2 cup icing sugar
3 tablespoons Hershey’s Cocoa Powder (Natural & Unsweetened)
1/4 cup Hershey’s Milk Chocolate Chipits
Preheat oven to 300°F and line two cookie sheets with parchment paper.
With a hand mixer (or stand mixer), mix butter under smooth and fluffy.
Mix in the gluten-free all-purpose flour, icing sugar and cocoa powder, blend until fully combined.
Add in the Chipits and blend on low or mix with a wooden spoon.
Combine the dough with your hands and cool in the fridge for 10 minutes to allow it to set for easier handling. Once the dough is chilled, roll the cookies into one inch balls and place a couple inches apart from one another (the cookies do expand as they bake!). Gently press each ball of dough with the palm of your hand to flatten the cookie.
Bake for about 20-25 minutes.
Let the cookies completely cool before storing and/or serving.
*These cookies are also egg and nut free!