Gluten Free Chocolate Espresso Cookies

For a soft and chewy, rich-chocolate treat- these gluten free chocolate espresso cookies will quickly became your new favorite! Get that glass of milk ready!

Prep:
10
minutes
Cook:
9
minutes
TOtal:
50
minutes

Ingredients

  • 1 stick of butter, softened (1/2 cup)
  • 1/2 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 egg + 1 egg yolk
  • 1 tsp. vanilla
  • 2 packets of instant coffee + 2 Tbsp. water
  • 1/4 c. dark chocolate chips, melted
  • 2 Tbsp. cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/4 c. gluten free flour blend
  • 1 c. dark chocolate chips

Instructions

  • In a small bowl, stir 2 packets of instant coffee with 2 Tbsp. of warm water. Let sit.
  • In a large mixing bowl, cream the butter, brown sugar, and sugar. Then, beat in the eggs, vanilla, and coffee mixture. Next, melt the chocolate chips in a small bowl. Then, beat the melted chocolate, cocoa powder, baking soda, salt, and gluten free flour blend. Stir in the dark chocolate chips.
  • Cover and refrigerate dough for 30+ minutes.
  • Preheat the oven to 350 degrees. Scoop 1 inch balls onto a lined baking sheet. If desired add additional chocolate chips to the top of each cookie. Bake for 8-10 minutes.
  • Store in an airtight container for 3-5 days.