1 ¼ C. butter or margarine, softened
2 C. sugar
2 large eggs
2 tsp. vanilla extract
2 C. Valley’s Own™ Flour Blend
¾ C. cocoa
1tsp. baking soda
½ tsp. salt
2 C. gluten free chips of your choice (ex. Chocolate chips)
Directions
- Heat oven to 350 degrees
- In large mixer bowl, cream butter and sugar until light and fluffy.
- Add eggs and vanilla, beat well.
- Combine flour, cocoa, baking soda and salt, gradually blend into creamed mixture. Stir in chips.
- Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake, cookies will be soft. They will puff while baking and flatten while cooling.)
- Cool slightly, remove from cookie sheet onto wire rack. Cool completely.