Double Chocolate Chip Cookies- gluten-free, top 8 allergen free

Calling all white chocolate lovers! These double chocolate chip cookies are so dreamy. So chocolatey, fudgy, gooey in the middle, with the perfect amount of melty white chips. If you like a lot of chocolate, chocolate chips can be used instead or half and half.  The possibilities are endless. These are perfect to take to gatherings with your loved ones. People with and without food restrictions love these and will beg for more! Head on over and grab a Rustic Scoop™ Cookie Mix so you can make these!

Rustic Scoop™ Double Chocolate Chip Cookies

Double Chocolate with White Chips

1 Rustic Scoop™ Cookie Baking Mix
¼ Cup Cocoa powder
¾ Cup Shortening or butter of choice
1 teaspoon Vanilla
*2 Flax eggs: 2 Tablespoons ground flax + 6 Tablespoons hot water, 2 whole eggs, or powdered egg replacer for 2 eggs
2/3 Cup White or regular chocolate chips

Preheat oven to 350°F and prepare a cookie sheet with parchment paper.  In a small bowl, combine the flax meal and hot water. 

In a mixing bowl, cream the shortening until it is smooth.  Butter can be used, but we much prefer shortening.  I don’t think coconut oil will work well so please don’t use that.  Next, add the vanilla and flax/whole eggs with the shortening and mix on medium speed until they are well combined.  Then slowly add the contents of the Rustic Scoop™ Cookie Mix and cocoa powder, mix until well combined.  After the dough is well combined, mix in the white/chocolate chips.  The dough will be thick. 

Using a medium cookie scoop (1 ¾ inches in diameter)/ 3 Tablespoons/ (1.5 oz) place dough balls onto the prepared cookie sheets leaving 1 inch between cookies.  Gently press your dough down just until the dough on top is flat.  The dough should be about 2 3/8 inches in diameter and ¾ inches thick.  Place your cookie sheet with dough balls into your freezer for *10 minutes. 

When you are ready to bake your cookies, place cookies on prepared baking sheet.  These cookies will spread quite a bit so we put two dough balls in a row, the next row we put one cookie, and continue that pattern.  If you used the flax eggs, bake for 14-16 minutes on 350°F or until slightly crisp on top.  If you used whole eggs, bake for 12-14 minutes on 350°F or until they are golden on top.  The cookies will be fluffy when you take them out of the oven, but will settle.  When you take the cookies out of the oven leave them on the pan for about 5 minutes until they settle.  Then carefully transfer them to a cooling rack until they are cool to the touch.  If you eat them too early (tempting I know) they will fall apart easily.  Enjoy! 

*If you want a chewy cookie that is gooey in the middle and a bit crisp on the outside, use the flax egg or whole egg.  If you want a crunchier cookie use the powdered egg replacer.

**If you don’t plan on eating the cookies right away, once the dough balls are frozen, transfer them to an airtight freezer safe container.  When you are ready to bake them, continue with the baking directions.

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