As we get ready to head into the beautiful summer months, here are a dozen of the Best Chocolate Cookies Recipes just for you!
Chocolate Dipped Toffee Topped Sugar Cookies from Jane of The Heritage Cook
That Skinny Chick Can Bake; Unsophisticook; Homemade Interest
Flourless Chocolate Cookies from Liz of That Skinny Chick Can Bake
Low Carb Chocolate Peanut Butter Cookies from Kat of Homemade Interest
Chocolate-Drizzled Chewy Clementine Coconut Macaroons from Tara of Unsophisticook
The Movement Menu; Sheri Silver
Best Paleo Chocolate Chip Cookies from Monica of The Movement Menu
Salted Butter Chocolate Chunk Shortbread from Sheri of Sheri Silver
Sweet Recipeas; It’s Yummi
Mocha Chocolate Fudge Snaps from Peabody of Sweet Recipeas
Flourless Peanut Butter Brownie Cookies from Becca of It’s Yummi
Kitchen Tested; Saving Room for Dessert; Confessions of an Overworked Mom
Gluten Free Chocolate Hazelnut Cookies from Melinda of Kitchen Tested
Chocolate Crinkle Cookies from Tricia of Saving Room for Dessert
Big Chocolate Chip Cookie Everyone Loves from Ellen of Confessions of an Overworked Mom
German Chocolate Cookies (Gluten-Free) from Jane of The Heritage Cook
Aren’t these Dozen Best Chocolate Cookies mouthwatering! I am so excited to have a bunch of new recipes to add to my baking projects. I know my family and friends will be thrilled with all of these beauties.
Have a wonderful Chocolate Monday and a terrific week ahead!
Gluten-Free Tips:
To convert savory recipes to gluten-free, substitute GF ingredients where possible. For baking, use a 1-for-1 style gluten-free flour blend, such as Bob’s Red Mill 1-to-1 (in the blue bag). Add 1/4 tsp of xanthan gum or 1/2 tsp of psyllium husk powder per cup of flour if your blend doesn’t already contain it. They both help avoid crumbly baking results. If you are using a kitchen scale, scoop your flour blend into a cup with straight sides and no spout then use a straight edge to even the top and scrape off excess. Weigh this amount and use that as your base for the flour measurements. Let the doughs rest for about 30 minutes before baking if possible, to let the flours fully absorb all the liquids. If you have questions, you can find a lot of information by clicking on the “Gluten-Free” tab at the top of the page.
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