1 box Immaculate Baking Co.™ Gluten Free chocolate chip cookie mix
1 cup butter, softened to room temperature
1 teaspoon gluten-free vanilla
1 box Immaculate Baking Co.™ Gluten Free double chocolate cookie mix
Heat oven to 350°F. Spray bottom only of 13x9-inch pan.
In large bowl, stir (or mix with hands) chocolate chip cookie mix, 1/2 cup of the softened butter, the vanilla and 1 egg until soft dough forms. Drop dough by rounded tablespoonfuls randomly in pan.
In same large bowl, stir double chocolate cookie mix, remaining 1/2 cup softened butter and 2 eggs until soft dough forms. Drop dough by rounded tablespoonfuls randomly between chocolate chip dough covering bottom of pan.
Bake 35 to 40 minutes or until chocolate chip cookie is golden brown. Cool completely, about 1 hour. Cut into 9 rows by 4 rows.
For a more indulgent dessert, serve warm topped with ice cream!
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
|Calories from Fat||70|
|% Daily Value|
|Carbohydrate Choices||1 1/2|