- Serves: 1.5-2 dozen
- Prep Time: 1 hour
- Cook Time: 10-15 minutes
- 3 1/2 c. Cup4Cup Gluten-Free Baking Flour
- 1 c. Unsalted Butter, softened
- 1/4 c. Sweet Leaf “Better Than Sugar!” Baking Stevia
- 1 c. Maple Syrup
- 2 large Eggs
- 2 tsp. Vanilla Extract
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 2 c. Dark Chocolate Chunks + 1 tsp. Cup4Cup Flour
In a large mixing bowl, cream together Sweet Leaf stevia, softened butter, and maple syrup until well-mixed and fluffy, then beat in eggs and vanilla extract. In a separate mixing bowl, sift together Cup4Cup flour, baking powder, baking soda, and salt. Gradually stir dry ingredients into wet until mixed.
Toss dark chocolate chunks with 1 teaspoon Cup4Cup flour to prevent them sinking then fold into dough. Gather dough into a ball and wrap tightly; refrigerate for at least 1 hour.
Preheat oven to 350 degrees, and cover two baking trays with parchment paper. Shape cookies into desired size and place neatly on prepared trays, leaving at least 1 inch between cookies to allow for any spreading. Bake for 10 to 15 minutes or until cookies are golden and chocolate is melted. Transfer immediately to a cooling rack; store in an airtight container.