½ cup all-purpose gluten-free cup-for-cup flour blend
¼ cup cocoa
¼ t baking soda
¼ t salt
2 oz of high quality dark chocolate, 70% cacao or more
½ stick of butter
¾ cup sugar
¼ t vanilla extract
¼ cup fresh or thawed frozen blueberries
¼ cup chocolate or mini chocolate chips
Preheat the oven to 350. Line baking sheet with parchment paper.
Melt the dark chocolate with the butter. Set aside and let cool briefly.
Whisk together the flour, cocoa, baking soda and salt. Set aside.
Using a hand mixer, combine the sugar and vanilla with the butter/chocolate until well mixed. Add in the egg. Beat with a hand mixer until all is smooth.
Add the dry ingredients a little at a time until they are completely mixed in. Fold in the blueberries and chocolate chips.
Scoop a generous tablespoon of the batter onto your parchment-covered cookie sheet, leaving about 2 inches between cookies. Bake for 15 minutes, using care not to burn the bottoms – a real challenge with chocolate cookies! I take them out when the edges look set and the tops are still puffy (they deflate a bit as they cool.) Place the pan on a cooling rack until you can safely transfer them still on the parchment paper to the cooling rack.
Makes 18 cookies and lots of friends!