Crunchy on the outside and cake-like in the center, these chocolaty treats won’t last long. I’m not a huge chocolate fan, but these I like. They are not heavy in texture but they’re heavy on chocolaty good flavor.
1/4 cup butter, softened
1/2 cup sugar
4-1/2 teaspoons 2% milk
3/4 teaspoon vanilla extract
3/4 cup GF all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/8 teaspoons baking soda
1/8 teaspoon salt
2 teaspoons ground almonds (optional) – I did not use for my recipe
In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds, if desired. Cover and refrigerate for 10 minutes.
Roll dough into 12 balls. Place 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees F for 13 minutes or until set and tops are cracked. Cool for 2 minutes before removing to a wire rack.
Makes 1 dozen cookies
**adapted from Taste of home cookies and more**