Variations on a Theme...Chocolate Drop Cookies

I've had fun adapting another couple of recipes to come up with this one.  They are quick and easy.   Just be patient with them though and don't let your butter get too soft or they will spread.  But, they eat either way!

Chocolate Drop Cookies

1/2 c butter

3/4 c brown sugar

1/4 c honey

1 T vanilla

1 tsp hazelnut extract

1 T finely, finely ground decaf coffee beans(or go for the full monty and use caffeinated)

1 3/4 c easy gluten-free flour blend

1/4 c cocoa

1/4 tsp baking soda

1/4 -1/2 tsp salt (smoked salt is good if you have it)

2 T sugar for rolling the cookies in

Blend butter, sugar and honey.  Scrap it down and make sure the honey is fully incorporated.  Add the vanilla, hazelnut extract, and coffee beans.  Mix well.  Add flour, cocoa, soda and salt.  Blend until everything comes together. Scoop into balls (approx. 1 T) and roll in sugar.  Put on greased cookie sheet, leaving some space between them in case they spread.  Cook at 375 degrees for 8 minutes.  Let cool on the cookie sheet for about 5 minutes and then finish cooling them on a wire rack.  Watch them disappear.  Makes between 18 and 24 depending on size and how much of the dough you eat!

Find more at Slightly Indulgent Tuesday! 

Additional variation (March 10, 2012)

Chocolate Drop Cookies

1/2 c shortening

1 c white sugar
1 egg

1 T hazelnut extract

1 T finely, finely ground decaf coffee beans(or go for the full monty and use caffeinated)

1 3/4 c easy gluten-free flour blend

1/4 c cocoa

1/4 tsp baking soda

1/4 -1/2 tsp salt (smoked salt is good if you have it)

Basically, mix and bake as directed above.