Prep Time
30 minutes
Cook Time
9-10 minutes
Serves
12-15
Ingredients
- 1 cup butter, softened
- 2 cups brown sugar
- 2 eggs
- 2 teaspoons 100% pure vanilla
- 1 ½ cups sour cream (Recommended brand, Daisy)
- 4 squares unsweetened dark chocolate baking bar (Recommended brand, Bakers)
- 4 cups gluten free flour (Recommended brands, Cup4Cup, King Arthur’s Measure for Measure, Bob’s Red Mill 1:1)
- 1 teaspoon soda
- ½ teaspoon salt
- Chocolate Frosting Ingredients:
- ½ cup butter, softened
- 3 Tablespoon cocoa (Recommended brand, Hershey’s)
- 3 cups powdered sugar (Recommended brand, C&H)
- 3-5 Tablespoons milk
Steps
Chocolate Cookies
Pre-heat oven to 350°
Cream together butter and brown sugar until fluffy. Add eggs one at a time until well combined. Add vanilla and sour cream and mix well.
In saucepan, on low heat, melt unsweetened chocolate bar and add to creamed mixture and mixing well.
In separate bowl, whisk together, gluten free flour, soda and salt. Add to creamed mixture and mix until well combined.
On parchment lined baking sheet, drop cookie batter into mounds using an ice-cream scoop.
Bake for 9-10 minutes.
Cool on wire rack then frost.
Steps: Chocolate Frosting
In saucepan, on stove top melt butter on low and then stir in cocoa until smooth.
In mixing bowl, add melted chocolate into powdered sugar and mix until combined and smooth.
Add milk until frosting is at desired consistency.
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