|Source: Sarah Bhimani, www.glutenfreemountainman.wordpress.com|
|Prep time: 15 minutes||Cooking time: 12 minutes||Total time: 27 minutes|
It's winter, which means it is time to bake up a storm! Baking for someone with food sensitivites? These cookies will leave them (and you) happy and satisfied!
Place the semisweet chocolate and butter in a bowl and microwave in 20 intervals, mixing each time, until melted (don’t overcook!). In a bowl, mix together flour, baking powder, xanthan gum, and salt. In mixing bowl, beat eggs, brown sugar, and vanilla until fluffy (or at least until very well mixed). Add in chocolate mixture and mix well. Add in flour mixture and mix until just incorporated. Stir in chocolate chips. The batter won’t be as firm as regular cookie dough–this is okay! Drop heaping spoonfuls onto a baking sheet (no need to grease first) and bake at 350 degrees for about 12 minutes, rotating the baking sheets halfway through baking. Let cool on pan for about 10 minutes, then transfer to a wire rack to cool. The cookies are meant to be soft and chewy!