It’s the final day of the year, and I’m waking up in London! I arrived yesterday with my friend Paige around 2 PM, we took a taxi to the hotel, and set off to explore a little bit. We got our new British phones and some toiletries, ate dinner, and proceeded to pass out for 15 hours. Guess we needed a little bit of sleep?
We’re still drowsy/jet-lagged, but so ready for an amazing New Years Eve in London! This is going to be a short post, 1) because our Internet is almost expired, and 2) we really need to get out of bed and go run some errands.
But these cookies though, I couldn’t not share them with you guys. These cookies are rich, decadent, and sooooo chocolatey. These are a cookie that you would have no idea are gluten-free, and honestly, flour in these would just tone down the chocolatey-ness which simply would not do.
These are brownie cookies to the core with their deliciously rich fudge center, and I know they’re a recipe I’ll be making again and again. It’s also incredibly nice that they come together so easily! You could use a mixer if you wanted, but why both with the extra dishes? I used a wooden spoon and a bowl and they came together perfectly, just make sure to mix together your butter and sugar adequately (room temperature butter really helps with that!).
I hope each of you has a FUN and safe New Years Eve, and Happy New Year to you all!
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cocoa powder
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350ºF.
- Thoroughly mix together the butter and sugars until completely combined. Add the egg and vanilla and stir until combined.
- Add in the baking soda, salt, and cocoa and mix until smooth. Stir in the chocolate chips. Scoop into tablespoon-sized balls onto a lined baked sheet.
- Bake for about 10 minutes or until they look done.
Recipe adapted from Yammie's Gluten Kingdom