- 2 packages of Enjoy Life Chocolate Chips
- 1/2 cup Soy Free Earth Balance Butter
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup King Arthur Gluten Free Flour
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened Dutch process Cocoa Powder
- 1 teaspoon baking powder
- 1/2 teaspoon xantham gum
- 1/4 teaspoon salt
Heat the oven to 325.
Put 1 1/2 bags of the chocolate and the butter into a bowl and microwave it. Do it in 30 second intervals and stir until smooth.
Beat the eggs and vanilla in a large bowl until they are nice and frothy. Add the sugar and beat at a medium speed until thick. Now pour in that lovely melted chocolate.
In a separate bowl mix together the flour, cocoa, baking powder, xantham gum and salt. Add it to the other mixture and blend well. Now stir in that last half bag of chocolate chips.
Drop tablespoon sized blobs onto a cookie sheet about 1.5 inches apart and refrigerate for 30 minutes before baking. Bake for 10-12 minutes. They should still be soft but not liquid when you pull them out. Remember fudge is to be soft and chewy people!!! Do not expect the cookies to be moveable until they cool about 10 minutes. This is how you keep a soft cookie. If you cook it until its firm right after baking you are going to be chewing chocolate rocks.