Ingredients

• 1 3/4 sticks Unsalted Butter 14 Tbsp
• 3/4 cup Granulated Sugar
• 3/4 cup Packed Light Brown Sugar
• 1 Egg
• 1 cup Gluten Free 1-to-1 Baking Flour
• 3/4 cup Almond Flour
• 2/3 cup Cocoa Powder
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• Pinch Salt
• 1 cup Semisweet chocolate chips
• 1 cup White Chocolate Chips

Instructions

1. Preheat the oven to 350°F.
2. Add the butter and sugars to a standing mixer with the paddle attachment and cream together on high speed until light and fluffy, 5-7 minutes.
3. Add in the egg and mix until combined.
4. In a large bowl whisk together the flours, cocoa powder, baking soda, baking powder and salt until combined.
5. Slowly add the dry ingredients to the standing mixer on low speed until mixed.
6. Next, add in the chocolate chips and mix until just combined.
7. Using a small ice cream scoop, about 2 tablespoons, add cookie dough balls to a sheet tray lined with parchment paper.
8. Bake for 12-15 minutes, or until the outside edges are slightly firm.
9. Cool completely and serve.