Rich and chocolatey, these have the classic chocolate cookie taste and the perfect consistency.
½ cup butter (1 stick), softened but still cold
¾ cup white granulated sugar
3 tablespoons plain yogurt
1/3 cup unsweetened cocoa powder (I use super-dark dutch cocoa to make especially rich chocolate cookies)
½ cup oat flour (check for gluten-free)
¼ cup cornstarch (check for gluten-free)
1 tablespoon baking powder
½ teaspoons salt
1 ½ teaspoons xanthan gum
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F and grease a cookie sheet. Be sure to position rack in center of oven.
Cream the butter and sugar in a medium-sized buy antibiotics china bowl (look at ‘creaming butter’ in the ‘tips’ section for directions). Add the eggs and beat until lighter and thicker. Add the other ingredients, and beat until well combined.
Drop the dough onto the cookie sheet by rounded teaspoons. If you want a nice thick cookie, do not press down at all. If you prefer a thin, rather crunchy cookie, press to ¼ inch thickness with moistened fingertips.
Bake for 8-9 minutes until cookies are set and not ‘shiny’. Cool for about 2 minutes and remove from cookie sheet to a plate or a rack.