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Author Notes: This recipe was inspired by a recipe I'd clipped from Gourmet Magazine years ago, and never fails to elicit raves. It is the cookie to fill those moments when chocolate is the only thing you crave. This makes a happy treat in my son's lunch box, even when I substitute brown rice flour and replace white sugar with coconut sugar - which I often do. —ACK Kitchen
Makes about 4 dozen
- 1 cup Butter, at room temperature
- 1 1/2 Cups organic white sugar or coconut sugar
- 2 Eggs
- 2 Cups AP or brown rice flour
- 2/3 cup Organic cocoa powder ( I use raw cacao powder).
- 1/2 teaspoon Vanilla extract
- 3/4 teaspoon Baking soda
- 1/2 teaspoon Aluminum free baking powder (increase to 1teaspoon if using brown rice flour).
- 1/2 teaspoon Sea salt
- 3/4 cup Dark chocolate chips
- Preheat oven to 350. Line cookie sheets with parchment paper. Cream butter and sugar together in a food processor or large bowl. Add vanilla and salt and blend again. Add eggs one at a time until blended. Combine flour, cocoa baking soda and baking powder and add to wet ingredients until just combined. Stir in chocolate chips (or pulse about 3 times in food processor). Drop cookie dough by teaspoonfuls onto baking sheets allowing room to spread slightly. Bake 10-12 minutes, until set. Cookies will harden as they cool.