Chewy Cocoa Corn Flour Cookies
developed & tested by:
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.
Ingredients
- 1 cup corn flour
- 1 cup gluten free baking flour (I recommend Bob's Red Mill Gluten Free 1:1 Baking Flour)
- 1 teaspoon baking powder
- 4 tablespoon cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature (1 stick)
- 1 cup granulated sugar
- ¾ cup milk
- ⅓ cup semi sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the corn flour, gluten free flour, baking powder, cocoa powder, and salt. Set aside.
- In a separate mixing bowl, use an electric hand mixer or a wooden spoon to cream the softened butter and granulated sugar until it is fluffy and smooth.
- Add the dry ingredients into the creamed butter and sugar, and add the milk. Mix everything with a wooden spoon until there is no dry flour visible. Fold in the chocolate chips.
- Shape the dough into 12 even-sized balls and arrange them on a baking sheet lined with parchment paper. Bake for 15 to 18 minutes, until the cookies don't look or feel dry. Enjoy!
Notes
- Corn Flour: Note that corn flour is not the same as cornstarch or cornmeal.
- Storing: Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Optional: Place one chocolate chip on the top of each cookie ball prior to baking for a cute look.
Nutrition
Serving: 1 cookieCalories: 243kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 92mgPotassium: 105mgFiber: 3gSugar: 20gVitamin A: 264IUCalcium: 66mgIron: 1mg
Did you make this recipe?Leave a comment below - I love hearing from you!