Ingredients
2
eggs
1 1/4
cups sugar
1/4
cup butter, softened
1/4
cup shortening
2
cups Bisquick™ Gluten Free mix
1/2
cup miniature semisweet chocolate chips
1
tablespoon unsweetened baking cocoa
2
teaspoons ground cinnamon
Preparation
Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix and chocolate chips until dough forms.
In small bowl, mix remaining 1/4 cup sugar, the cocoa and cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping, place in freezer 10 to 15 minutes.) Roll balls in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
Bake 9 to 11 minutes or until set. Immediately remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.
