1⅔cgluten free all purpose flourI use Bob's Red Mill GF 1 to 1 All Purpose Mix
1cunsweetened cocoa powder
1teaspoonxanthan gumomit if your all purpose flour has this in it
1teaspoonbaking soda
½teaspoonsalt
½cdairy free butterroom temperature, not melted
1¼cgranulated sugar
¾cbrown sugar
2eggsroom temperature
2teaspoonvanilla extract
¾cdairy free white morsels, divided
¾cdairy free semi-sweet chocolate chips, divided
Instructions
Line 2-3 cookie sheets with parchment paper or silicone mats and set aside.
In a medium bowl, combine flour, cocoa powder, xanthan gum (if needed otherwise omit), baking soda, and salt. Set aside.
In a large bowl with a handheld mixer or electric stand mixing bowl cream butter and both sugars well.
Next mix in eggs one at a time, scraping down sides of the bowl as needed.
Then add in the vanilla extract and slowly add in the flour mixture until just combined. Scrape down sides and bottom of the bowl as needed.
Stir in ½ cup white chocolate chips and ½ cup semi-sweet chocolate chips. The dough will be thick and sticky.
Cover bowl with plastic wrap and allow to sit in the refrigerator for 20-30 minutes. Otherwise dough is too sticky to handle.
Preheat oven to 350°F.
Scoop dough by the rounded tablespoon and roll into a ball. Place ball onto covered cookie sheet. Place 12- 15 balls on each cookie sheet.
After the cookie sheet is full, slightly flatten each cookie with the bottom of a glass jar. The dough will be very sticky and you might need to keep your hands wet or use non stick spray on the glass. Gently push remaining white and semi-sweet chocolate chips to tops of cookies.
Bake cookies one sheet at a time for 8 minutes. Set a timer for this recipe. The cookies will look slightly underbaked at 8 minutes, but they will finish baking on the cookie sheet when removed from the oven.
After cookies have cooled for 3-4 minutes, remove cookies to a cooling rack.
Store cookies in an airtight container up to a few days or freeze up to 2 months.