Chocolate Chip Cookies (that are to VI for!)

If you are going to make chocolate chip cookies, make sure you use good chocolate!  There are a lot of brands to choose from, and it all depends on personal taste.  I'm a Ghiradelli fan, and I especially like their 60% cacao bittersweet chocolate chips.  (Yes, they are gluten-free!)  Check the label of your favorite chip or go to the company website.  Some chocolate chips do contain gluten, so you have to be careful.

This recipe is for a chewy-gooey cookie, because that's they way I like them.  If you like a crunchier cookie, use only the egg white instead of the whole egg.

And here we go!

Preheat oven to 375 degrees F.

Ingredients:
1/2 cup butter
1/4 cup sugar
1/4 packed brown sugar
2 Tablespoons molasses
1/2 tsp. vanilla
1 egg
1/4 cup ViShape Shake Mix (see my ingredients list in the side panel to the right)
1/4 cup plus 2 Tablespoons brown rice flour
1/4 cup almond meal
1/4 cup buckwheat flour
1/2 tsp. baking soda
1/4 tsp. salt
6 oz. chocolate chips

Using an electric mixer on high speed, cream together butter, sugar, brown sugar, and molasses until light and fluffy.  Add vanilla and egg and mix until completely incorporated into the mixture.

In a separate bowl, combine all of the dry ingredients except for the chocolate chips.  Add to the wet ingredients and mix well.  Stir in chocolate chips.

Drop by spoonful onto an ungreased cookie sheet.  Bake 10-12 minutes.  Remove from oven and allow to cool on the cookie sheet for 2 minutes, then transfer to a cooling rack.

Yield 2 dozen cookies.  I dare you to make them last more than a day!

60% Cacao Bittersweet Chocolate Chips

60% Cacao Bittersweet Chocolate Chips