It has been raining off and on all day today. With cool temperatures, cloudy skies and a light breeze blowing it felt like a perfect day to bake. What's better on a cool and rainy day than gluten free triple chocolate chunk cookies?
2 1/4 C All Purpose Gluten Free Flour
1 TSP Baking Soda
1 TSP Salt
1/2 C Cocoa Powder
2 Sticks Butter (softened)
3/4 C White Sugar
3/4 C Brown Sugar
1 TSP Vanilla
1 C Milk Chocolate Chips
1 Bar Baker's German Sweet Chocolate (chopped into chunks)
1/2 C Pecans (chopped)
Preheat Oven to 375 Degrees.
In a small bowl combine flour, baking soda, salt and cocoa powder. Mix together until combined.
In a large bowl cream butter and both sugars. Add Vanilla and mix. Add one egg at a time and mix after each addition.
Add flour to to butter sugar mix in three batches mixing after each addition. Fold in chocolate chips, German Sweet Chocolate Chunks and Pecans.
Line cookie sheet with parchment. Place 2 TBSP of dough onto parchment lined cookie sheet 2 inches apart.
Bake in 375 degree oven for 10 - 12 minutes.