Helen’s Gluten-Free Double Chocolate Mayan Cookies

This cookie has the consistency of a cakelike brownie, and though it isn’t very sweet, it is surprisingly delicious. It was among Houston Chronicle editor Steve Riley’s top picks. “It doesn’t taste like you think it would,” he said. “I could eat a lot more of these.” Recipe creator Gore-Laird, who has celiac disease, suggests eating them with an afternoon cup of coffee or tea, or with a scoop of cinnamon ice cream for dessert.

½ cup unsalted butter, softened 6 ounces cream cheese, softened ¾ cup light brown sugar 2 large eggs 1 teaspoons vanilla extract 1 teaspoon almond extract 2 cups gluten-free flour, sifted 2 tablespoons good-quality dark cocoa

powder

1 teaspoon gluten-free baking powder ½ teaspoon baking soda

2 teaspoon cinnamon

½ teaspoon chipotle chili seasoning ¾ cups dark mini chocolate chips

Instructions: Cream butter and cream cheese together. Add the light brown sugar and mix until light and airy. Add eggs one at a time and beat well. Add extracts.

Mix flour, cocoa, baking powder, baking soda, cinnamon and chipotle chili powder together. Add incrementally to butter/cream cheese mixture until well mixed. Stir in chocolate chips. Refrigerate for at least one hour. Form balls about 1-inch in diameter (we used a tablespoon measure) and place 2 inches apart on a baking sheet lined with silpat or parchment. Bake at 350 degrees for 12-15 minutes. Cool on the pan for 2 minutes and remove to cooling rack.

Note: Gore-Laird uses Ghirardelli cocoa powder and chocolate chips. We found gluten-free baking powder at H-E-B.

Makes about 30 cookies