Chocolate Dreams

• 8 oz semisweet chocolate chips ( or dairy free  chocolate chips)
• 2 tablespoons butter (or dairy free margarine)
• 3 tablespoons gluten free flour blend  
• 1/2 tsp baking powder
• 2 eggs
• 2/3 cup sugar
• 1 tsp gluten free vanilla extract
• 2 cups chopped nuts, dried fruit, candied ginger, coconut
• 1 1/2 cups any flavored baking chips (I used white chocolate chips) 

  In a small saucepan, melt the chocolate chips and butter until smooth. Remove and allow to cool for 20 minutes. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper ( a must: dough is very sticky).

  Combine the flour blend and baking powder, set aside. In a large bowl, beat the eggs, sugar and vanilla until thick and yellow, about 5 minutes. Stir in the flour mixture and the cooled melted chocolate. Mix in the nuts and baking chips.

Using the small teaspoon size cookie scoop, drop the batter in mounds about 1" apart onto the baking sheets. Bake for 8-9 minutes or until set around the edges. Slide the parchment sheet off the baking sheet with the cookies still on. Place another parchment sheet on the baking sheet, scoop out dough and bake as above until all the dough is used.

Leave cookies on the parchment paper until completely cool! Peel off and layer between pieces of waxed paper in an airtight container to store. Will keep for 3 days at room temperature or 3 months frozen. Makes about 40.