Continue After Advertisement
Ingredients
-
1 cup
All-Purpose Flour
-
2-1/4 cups
Bob’s Red Mill Brown Rice Flour
-
1 cup
La Tourangelle Roasted Walnut Oil
-
2
sticks of butter
-
1/2 cup
Ghirardelli Semi-Sweet Mini Chocolate Chips
-
3
eggs
-
3/4 cup
light brown sugar
-
1/4 cup
sugar
-
1 tablespoon
ground cinnamon
-
2 tablespoons
vanilla extract
-
1 teaspoon
baking soda
-
1 teaspoon
baking powder
-
2 cups
Ghirardelli Semi-Sweet Chocolate Chips
Directions
-
Preheat oven to 375 degrees.
-
Melt butter in microwave for 30 seconds or over stovetop. Pour into your main bowl.
-
Pour regular flour, brown rice flour, sugar, brown sugar, baking powder and baking soda over butter and begin stirring until butter is fully mixed.
-
Add eggs, vanilla, regular semi-sweet chocolate chips and continue stirring until dough is thick.
-
Add walnut oil and stir well into batter. The dough will be slightly oily and that’s OK.
-
Add mini chocolate chips into batter and with a spoon press into the dough all around the batter.
-
On parchment paper lined pan, begin spooning dough out. The dough will be oily but it will help with the baking process.
-
Place cookies in oven for 11-12 minutes and allow to cool.
See what other Food52ers are saying.