This sweet mix between two classic cookies—chocolate chip and double chocolate chip cookie dough—is a tasty introduction to the growing gluten-free world.

INGREDIENTS

Chocolate Chip Cookie Dough:
-1⁄2 cup butter, softened
-1⁄2 cup sugar
-1⁄2 cup brown sugar
-1 large egg
-1 tsp vanilla extract
-1 1⁄8 cups all-purpose gluten-free
flour
-1⁄2 tsp baking powder
-1⁄2 tsp baking soda
-1⁄2 tsp salt
-1 cup chocolate chips

Double Chocolate Chip Cookie Dough:
-1 cup butter, softened
-1⁄2 cup sugar
-1⁄2 cup packed brown sugar
-1⁄2 cup unsweetened cocoa
-1 large egg
-1 1⁄2 tsp vanilla extract
-1 1⁄8 cups all-purpose gluten-free
flour
-1⁄2 tsp salt
-1⁄2 tsp baking soda

INSTRUCTIONS

Preheat the oven to 375°F.

Chocolate Chip Cookie Dough:

Stir flour in with baking soda and salt; set aside. Beat butter, sugar, and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mixing until fully incorporated. Gradually blend dry mixture into sugar mixture. Stir in chocolate chips. Cover and refrigerate for 30 minutes.

Double Chocolate Chip Cookie Dough:
In a bowl stir together flour, salt, and baking soda. Beat together butter, both sugars, and cocoa. Add eggs and vanilla one at a time, and mix after each. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and distribute evenly. Cover and refrigerate for 30 minutes. Remove both cookie doughs from the fridge and take about 1⁄2 table-spoon of each dough. Press them together and roll them into a ball. If the cookie dough gets soft and hard to work with, put it back in the fridge for 20-25 minutes, then restart the process. Place the cookie balls on the prepared cookie sheet. Bake cookies for 10 to 12 minutes or until golden brown. Enjoy!

This piece also appears in our February 2022 print edition.