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Chewy Cocoa Corn Flour Cookies

strawberryandcream
To get the chewiest cookies, add corn flour! These cookies taste decadent and chocolatey while the earthy sweet taste of the corn flour still shines through.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American, Mexican
Servings 12 cookies

Ingredients
  

  • 1 cup corn flour
  • 1 cup gluten free baking blend flour or all-purpose flour (I use Bob's Red Mill Gluten Free 1:1 Baking Blend Flour)
  • 1 tsp baking powder
  • 4 Tbsp cocoa powder
  • ¼ tsp salt
  • ½ cup unsalted butter (1 stick) softened to room temperature
  • 1 cup granulated sugar
  • ¾ cup milk (dairy or non-dairy, of your choice)
  • cup chocolate chips (optional)

Instructions
 

  • Preheat the oven to 350°F.
  • In a large mixing bowl, whisk together to corn flour, gluten free blend or all-purpose flour, baking powder, cocoa powder and salt. Set aside.
  • In another mixing bowl or in the bowl of a stand mixer, cream together the softened butter and sugar.
  • Add the dry ingredients into the creamed butter and sugar and add in the milk.
    Mix everything until there's no dry flour visible, then fold in the chocolate chips.
  • Form the dough into 12 even-sized balls and arrange them on a baking sheet lined with parchment paper. Bake for 15 to 18 minutes.
    Enjoy!
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