I found the recipe over at Baker Bettie. The post is really interesting and she discusses the difference between dutch processed and regular cocoa powder. I never really knew the difference before! Head on over to read more! The original recipe says that dutch processed cocoa powder is better for these cookies. I, unfortunately, did not have any and so I used regular unsweetened cocoa powder and they turned out pretty darn great. I'm guessing if you use dutch processed they can only get better.
I also go to use up more of my butterscotch chips! My friend, Casey, brought me a ton of chocolate chips over spring break and I have been trying to use them up since then. First I made Oatmeal Butterscotch Bars (which were pretty fantastic). This is my second butterscotch recipe, and it is another great success!
This weekend my house had a party and the theme was "high school stereotypes." I dressed up like a prom queen (tiara and all) and it was so fun! The next day was the Mifflin Street Block Party. I'm sure you've heard of it, and truly it's not really my thing, but it was fun to hang out with friends, enjoy the nice weather, and people watch from our front porch. I shared my cookies with everyone and it turned out to be a pretty fun day!
Gluten Free Chocolate Cookies with Butterscotch Chips (adapted from Baker Bettie)
2 1/4 cup powdered sugar
1 cup cocoa powder
1 tsp espresso powder
1/2 tsp salt
2-4 egg whites (I used about 3 and 1/2)
1 cup butterscotch chips (or any mix-in of your choice!)
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Mix powdered sugar, cocoa powder, espresso powder, and salt in a large bowl. Beat in 2 egg whites. You want a brownie like consistency so add egg whites until you have a moist and thick mixture. Finally, mix in the butterscotch chips. Cool the batter in the fridge for 1 hour.
3. Drop tbsp sized balls of batter on the parchment paper and bake for about 10-12 minutes.
|Me...as a prom queen!|