Double Chocolate Cookies with White Chocolate Chips

All I can say is YUMMMM.

This is what you will need:

1 cup unsalted butter

1 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 1/4 cups unsweetened cocoa powder

1 3/4 cups all-purpose flour

2 tsp baking soda

2 cups white chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.

Add the eggs one at a time, beating well with each addition.

Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture.

Fold in white chocolate chips.

Drop by rounded spoonfuls onto greased cookie sheets.

Bake for 8 to 10 minutes, until puffy but still soft.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

NOTE: If you like chocolate and mint together, I did half a batch with Mint Chocolate M&Ms and the other half with White Chocolate Chips.

Brownies - Gluten Free

If you weren’t told they have been made with rice flour, you could never tell.  Definitely will be making these again!

1/3 cup butter (use dairy free butter for dairy free brownies)

2 squares unsweetened chocolate

1 cup sugar

2 large eggs

1 tsp Pure Vanilla Extract

2/3 cup Rice Flour (Club House used)

1/8 tsp baking powder

1/8 tsp salt

¾ cup chopped nuts or raisins (optional, but I prefer not to)

1.    In medium saucepan, melt butter and chocolate over low heat.

2.    Stir in sugar and let stand 5 minutes.

3.    Beat in eggs and Club House Pure Vanilla Extract until light and fluffy.

4.    Stir together Club House Rice Flour, baking powder, salt and nuts or raisins (if using).

5.    Add to chocolate mixture and mix until smooth.

6.  Pour into lightly greased 8 x8 inch (20 x 20 cm) pan. Bake at 350°F (180°C) for 20-25 minutes. Cool on rack before cutting into squares.