Delicious, soft, gluten-free double chocolate, chocolate chip cookies topped with hot chocolate whipped cream.
For the Mousse Topping:
Optional topping:
Preheat oven to 350º
Combine flours, cocoa powder, and baking soda, and set aside
In a large mixing bowl, cream butter and brown sugar together until light and fluffy
Beat in egg and vanilla, and then hot cocoa mix
Add flour mixture, and stir until combined
Stir in chocolate chips
Scoop Cookie dough into walnut-sized balls and space on cookie sheets about 2 inches apart
Flatten each ball to about ⅓ inch thickness
Bake in center of oven for 12 minutes until edges are set, and centers are still soft, but not gooey
Remove from oven, and let cool five minutes before transferring to a wire rack to cool completely
While cookies are cooling, beat whipping cream, hot cocoa mix, and cocoa powder together until stiff peaks form
Spread on cookies and top with mini marshmallows
Notes: While these cookies will creep and get bigger during baking, if you don’t flatten them, they stay mostly ball shaped.