Daonuts Chewy Chocolate Chip Cookies
Recipe adapted from MyGluten-freeKitchen.com
Whisk together in separate bowl
2 1/4 cups Daonuts grain free flour blend
1/2 tsp Expandex, purchase on Amazon
1 tsp. baking soda
1 tsp. salt
2 ounces cream cheese, room temp or 1/4 cup sour cream
3/4 cups unsalted butter, melted
1 cup coconut palm sugar OR 1/2 cup each organic brown sugar & coconut palm sugar
1/2 cup organic sugar
1 1/2 tsp. vanilla extract
2 egg yolks (room temp)
1 ¾ cups semi-sweet chocolate chips
Whisk together Daonuts flour, Expandex, baking soda and salt. Set aside.
In the bowl of your stand mixer, pour melted butter over the coconut palm sugar and sugar. Allow to sit for 5 minutes. Add softened cream cheese or sour cream then mix on medium speed for 2 minutes. Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
Add the flour mixture then beat on low until just combined.
Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
Cover the mixing bowl with plastic wrap and refrigerate for about an hour until chilled, but not cold.
Line cookie sheets with parchment paper or silicone liners.
Option: If you want a few cookies immediately, roll two tablespoons dough into a ball then shape into a small disk, place on cookie sheet about 2” apart, then place sheet in freezer for ten minutes before baking.
Preheat oven to 375°.
Roll two tablespoons dough into a ball then shape into a small disk. These will spread, so space a few inches apart. Bake the cookies for 10-11 minutes at 375°. Remove when edges are set and just browning. The centers will look underdone, but will continue cooking as they cool. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
Let the cookies sit on the cookie sheet for 5 minutes before removing to a cooling rack to finish cooling.