1 stick unsalted butter
1 cup light brown sugar
1 cup sugar
2 teaspoons vanilla
2/3 cup unsweetened cocoa
2 cups Deya’s Gluten-Free Cake Flour
1 teaspoon baking soda
1 teaspoon salt
1 bag white chocolate chips
Preheat oven to 350ºF.
Cream butter and sugars with an electric mixer until light and fluffy.
Add eggs and mix well.
Add cocoa and mix well.
Add vanilla and mix well.
In a separate bowl, mix Deya’s Gluten-Free Cake Flour, baking soda, and salt.
Add flour mixture to the chocolate mixture and mix until combined.
Fold in the chocolate chips.
Form balls with the dough and drop on baking sheet lined with silpat or parchment paper. Gently press the ball to flatten it.
Bake cookies for 12 to 15 minutes.
Let cookies cool on cookie sheet for 5 minutes before moving to wire rack.