Before I was diagnosed with Celiac, I absolutely loved these super chocolaty cookies from The Great American Cookie Company. They are such a rich chocolate and chewy cookie with white chocolate chips. The past few weeks I've been looking for a recipe for these cookies, but everything I've seen didn't look like it would work with gluten free ingredients. I finally pulled few ideas together and decided I would just "wing it".
I wish I could explain how AMAZING these cookies are! I mean, holy cow, I can't get enough of them. I seriously think they taste almost exactly like what I remember The Cookie Company's tasting like. To be completely honest, they don't taste gluten free, at all. If someone else would have made these cookies for me, I would have been very nervous about thirty minutes after my first bite. They are THAT GOOD! Make them and let me know if you agree!
Domino Copy Cat Cookies
-2 Sticks of Softened Butter (1c)
-1 1/2c. Sugar
-2 Eggs
-2t. Vanilla
-2c. Pamela's Baking and Pancake Mix
-3/4c. Dark Chocolate Cocoa Powder
-1 1/2c. White Chocolate Chips
Combine the flour and cocoa powder in a separate bowl with a whisk, set to the side.
Cream together the butter and sugar. When it's well combined, add the eggs, one at a time and then add the vanilla. Get all of these ingredients well incorporated and then start to add the flour and cocoa powder mixture. After all ingredients are well mixed the dough will be very thick. At this time fold in the white chocolate chips.
Place 2T. size dollops of cookie dough on to parchment paper lined cookie sheets (I used my silk mats) and place in a 350 degree oven for 8-10 minutes. Let them cool on the cookie sheet for about 2 minutes and then move them to a cooling rack. Enjoy them warm or cooled. Either way, they are incredible!!!
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