Chocolate Drizzle Cookies

Beat until blended:

   1 cup butter

   1 cup brown sugar

   ¾ cup white sugar

Melt & beat into butter mixture:

   10 oz package of chips (raspberry, sea salt caramel, peanut butter, chocolate, etc)

   *Reserve ½ cup to drizzle later (see notes)

Add:

   2 eggs

   1 tsp GF vanilla

Whisk together:

   2½ cups flour or 1 cup millet flour + 1½ cups white rice flour + ½ & 1/8 tsp xanthan gum

   ½ cup GF cocoa (I use Hershey’s, it doesn’t say GF on the container, but their website says it’s GF)

   1 tsp baking powder

   1 tsp baking soda

Gradually add flour mixture to butter mixture. 

Drop by teaspoonfuls onto ungreased baking sheet.

Bake at 350° for 8-10 minutes (they may appear to be not quite done, but if you bake them longer they will get very crispy – which may be how you prefer them!)

These are right out of the oven.

These are 2 minutes later.

Cool on pan for 1-2 minutes, then place on wire rack to finish cooling.

Melt:

   ½ cup reserved chips (or another flavor – see notes)

   1½ tsp shortening

Drizzle melted chocolate over cooled cookies. It may take a couple tries to get the hang of drizzling – it’s easy to get too much. A teaspoon works well for me. Don’t worry about perfecting the drizzle, these cookies are so good, no one will care! If the chocolate starts getting thick & not running easily off the spoon, just reheat it a little.

The chocolate drizzle can get a little messy, so I just set a wire rack on a baking sheet. (But maybe you’re not as messy as me!)

Notes:

The original recipe called for raspberry chocolate chips, which I have not been able to find for the last couple of years. But I really like this cookie, so I improvised! I like to use sea salt caramel chips in the cookies themselves, then drizzle with dark chocolate chips. But make these your own & use your favorite chips!

You can also use a flavored extract in place of vanilla, like raspberry or mint. But keep in mind that the extracts may contain trace amounts of gluten - see my blog post “A guide to gluten free products”.

You can melt the chips in the microwave or in a heavy saucepan on top of the stove. Just be careful not to burn them. In the microwave, use 15-30 second increments, or on top of the stove use very low heat. Some flavors of chips, like sea salt caramel or peanut butter, don’t completely liquify like regular chocolate chips. Just get them as melted as you can, & stir them until they are smooth, even if they are kind of thick. I recommend one of chocolate based chips for drizzling, like raspberry, dark, semi-sweet, or milk chocolate. The others just don’t really get melty enough to drizzle.

These are melted sea salt caramel chips. The consistency works for blending into the batter, but not really for drizzling on top.

This is a big recipe. I get about 5 dozen cookies, but they freeze pretty well (sometimes the chocolate drizzle will get a few white spots, but they usually go away when the cookies defrost).