Chewy Chocolate Cookies

I felt in the mood for some cookies the other day. My youngest daughter said she wanted chocolate cookies. I thought she meant chocolate chip cookies, but NO! She was very clear that she wanted CHOCOLATE cookies. I didn't have a recipe for chocolate cookies so I went looking all over the internet. I found one that I liked the ingredients and that had decent reviews. I wasn't as enthusiastic as my daughter because, as much as I like chocolate, I tend to think chocolate cookies are a little too much. Also, I am not a huge fan of brownies--I think they are a little too much as well. However, I loved these cookies and so did everyone who tried them. They do taste a little like brownies but somehow it isn't too much. I did change a few things to try to help them be moist and not totally flat. I am adding a link to the original recipe so you can see what the original looks like if you want to change it differently. Also, I have been wanting to put pictures of food on this blog, but have been worried the pics would look awful. Here's my first attempt at photographing food and it's not too bad. I will try to add pictures to past posts as I make the foods again.

Chewy Chocolate Cookies

1 cup butter, softened 

2 cups sugar 

2 large eggs 

2 teaspoons vanilla extract

2 tablespoons sour cream

2 cups gluten free flour

3/4 cup cocoa 

1 1/2 teaspoons xanthan gum

1 teaspoon egg replacer

1/2 teaspoon baking soda 

1 teaspoon baking powder

1/2 teaspoon salt 

2 cups peanut butter chips (12 oz. pkg.) or 2 cups semi-sweet chocolate chips (12 oz. pkg.)

1. Heat oven to 350°

2. In large mixer bowl, cream butter and sugar until light and fluffy. 

3. Add eggs, vanilla, and sour cream; beat well. 

4. Combine flour, cocoa, xanthan gum, egg replacer, baking soda and salt; gradually blend into creamed mixture. 

5. Stir in peanut butter or chocolate chips. 

6. Drop by heaping teaspoonfuls onto ungreased cookie sheet.  (I like to chill cookie dough in the fridge for a while before baking, but our first batch wasn't and it didn't seem to affect the baking. They are easier to dish up when cold and I still prefer doing it.)

7. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.). 

8. Cool slightly; remove from cookie sheet onto wire rack. Cool completely.

Note: I only had milk chocolate chips so I put in 1 cup so as to not be too sweet. I think it would have been fine with two cups. I think you could put all sorts of combinations of different chips/nuts in these cookies and they would be good. In fact, I think the cookies are good enough you could put no chips in at all, especially if you like brownies.

Original Recipe http://www.food.com/recipe/chewy-chocolate-cookies-5049