Mini Dark Chocolate Cookies

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These Mini Dark Chocolate Cookies are bite-size cookies that are soft, chewy and loaded with mini chocolate chips! They're gluten free, nut free, eggless and easily vegan!

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Microwave the butter in 11 second increments until almost fully melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool.

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In a medium bowl, whisk together the gluten free flour, cocoa powders, baking soda and kosher salt. Set aside.

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In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

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Into the cooled and creamy melted butter, whisk in the light brown sugar, the cornstarch water and the pure vanilla extract until fully emulsified.

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Whisk half the flour into the melted butter mixture. Add the milk and whisk until combined. Gently fold in the rest of the flour until combined. Fold in the Chips.

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Freeze for 30 min. After 30 min, using a small cookie scoop, make 18 scoops. Break each scoop in half and roll into a ball. You will have 36 balls total.

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Pour the additional ¼ cup mini chocolate chips into a small bowl. Press the tops of the dough balls into the mini chocolate chips.

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Bake the cookies at 350 degrees Fahrenheit for 8 minutes.

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Get the complete recipe via the link below!

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