Ingredients
2 packages (12 ounces each) semisweet chocolate chips divided
1/2 cup (1 stick ) butter, cut into chunks
2 eggs
1 teaspoon vanilla
3/4 cup plus 2 tablespoons sugar
2/3 cup Gluten-Free All-Purpose Flour Blend
2 tablespoons unsweetened Dutch process cocoa powder
1 teaspoon baking powder
1/2 teaspoon xantham gum
1/4 teaspoon salt
1. Line cookie sheets with parchment paper. Preheat oven to 325*F
2. Combine 1 package chocolate chips and butter in large microwaveable bowl. Microwave on HIGH 30 seconds: stir. Repeat as necessary until chips are melted and mixture is smooth. Let cool slightly.
3. Beat eggs and vanilla in large bowl with electric mixer at medium speed until blended and frothy. Add sugar; beat until thick. Add chocolate mixture; beat until well blended. Add flour blend, cocoa, baking powder, xantham gum and salt( beat until combined. Stir in remaining chocolate chips.
4. Drop dough by rounded tablespoonfuls 1 1/2 inches apart on prepared cookie sheets. Refrigerate 30 minutes.
5. Preheat oven to 325*F. Bake 16 to 20 minutes or until cookies are firm. Cool 2 minutes on cookie sheets. Remove to wore tacks; cool completely.
* makes approximately 2 dozen cookies
