• Baking Time 10 minutes
  • Preparation Time 15 minutes
  • Makes about 45 cookies
  • Freezing Not Recommended

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Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups Robin Hood® Gluten Free Flour Blend
  • 1 1/4 cups cocoa powder
  • 2 tsp baking soda
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup Crisco® All Vegetable Shortening

Serving Size: about 45 cookies

Directions

Serving Size: about 45 cookies

  • Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
  • Beat shortening, butter and sugars until creamy.  Beat in eggs and vanilla.
  • Combine flour blend, cocoa powder and baking soda in a separate large bowl. Beat into egg mixture. Add chocolate chips.
  • Roll in 1” (2.5 cm) balls. Flatten slightly. Place on prepared cookie sheets, about 2” (5 cm) apart.
  • Bake 8-10 minutes. Cookies should still be soft in centre. Let cool on baking sheet for 3-5 minutes. Remove, cool on wire rack.

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