Chocolate Chocolate Cookies #SweetCreations

Who doesn't love chocolate?  I know I love chocolate which is why I decided to make chocolate chocolate cookies.  These are top 8 allergen free so that my whole family can enjoy them as well.  Like a regular cookie but with chocolate chips melted in and a drop of chocolate in the center.
It took some tweaking, but one thing I have learned with experience is that the right tools in the kitchen can make a world of a difference.  I had Sweet Creations by Good Cook products that made it fun and convenient..more than baking is already!  If you bake at all, you know the saying "baking is a science and cooking is an art," which is why measurements are so important.  The High-temp Spatula with measurement markings is a wonderful tool to have and will save you from making any mistakes with measurements while conveniently doing what a handy spatula does.  Mixing bowls are essential when baking, even better if they have a great look and grip to them like the Sweet Mixing bowls.  The Cookie Dropper is something I didn't even know existed and now can't bake cookies without - it scoops the perfect amount of cookie for you.  I loved it for scooping chocolate filling in the center of the cookies.  And of course along with the fun Cookie Cutters that have handles and many fun shapes, is the very essential item for baking cookies - the Large Cookie Sheet.    
Have three bowls in three different sizes handy.
Mix in the smallest bowl you have:
Ener-G egg replacer mixed with 1 tablespoon and a half of coconut water or dairy free milk of choice
 
Whisk the following ingredients in one medium bowl:
1 1/4 cups of gluten free flour mix
1/4 baking soda
a pinch of salt
 
In the largest bowl you have, mix the following with hand mixer or stand mixer in medium until fluffy and well blended:
1/2 cup of vegetable shortening (dairy-free)
1/4 cup of organic granulated sugar
3 full tablespoon of dark brown sugar
3/4 teaspoon of vanilla extract
 
Take the smallest bowl with egg replacer and mix in with the wet ingredients.  Then in three to four parts mix in the dry into the wet.  Add about 1/2 cup or less of coconut water - tablespoon at a time, mixing until you get the consistency that is moldable but not completely wet or crumbly.
 
-for the extra chocolate cookie, add 2-3 tablespoon of chocolate chips and fold in gently.
 
Ball out tablespoon amounts and place on your baking sheet.  Bake on 350 for about 6 minutes.  Have a bowl of cold water handy, dip your finger in to make a well in the center of cookies.  Melt a 1/2 cup of dairy free chocolate chips, and scoop out on teaspoon into the center of each cookie.  Place back into oven - bake another 5 minutes at 350.  Let cookie cool before enjoying, if you like "half baked" effect enjoy them in 2 minutes like we did.
 
To find more delicious recipes in the "Good Cook Cookie Exchange" follow hashtags #goodcookcom #goodcookkitchenexprt and #sweetcreations on Twitter, and of course follow @goodcookcom.  Shop online at GoodCook.com for any Sweet Creations Halloween product, and use code: COOKIES for a 5% off.  Also head on over to Good Cook's Facebook page to "like" my cookies and be entered to win one of 10 Cookie Kits from Good Cook.