1 c. butter, softened

1 1/2 c. brown sugar

1/4 c. espresso powder

4 egg yolks

2 t. vanilla extract

2 c. gluten-free flour

1/2 t. salt

2 t. baking powder

1 c. dark chocolate chips

1 c. butterfinger bits, chopped fine

Preheat oven to 350 degrees.

In a large bowl cream together the butter and brown sugar. Add espresso powder, egg yolks and vanilla and mix until combined. Add flour, salt, and baking powder and mix until completely mixed in.Stir in the chocolate chips and butterfinger bits.

Spoon tablespoonfuls of the mixture onto the lined baking sheets. Bake for 10-11 min. Allow to cool slightly on the pan, then remove to a wire rack to finish cooling.

These cookies are a good all-purpose vehicle for whatever “stuff” you want to add to them. In terms of chunky add-ins, I would keep it in the 1 1/2 to 2 c. range in terms of amounts.

Lynn's Kitchen Adventures: Gluten Free Egg Yolk Cookies

Yield: 50 cookies