I hesitated before I made these cookies. Poppy seeds and chocolate chips sounded like they were from different planets. I made them, anyway and the two blended nicely.
Today’s cooking and baking has changed dramatically and we tend to mix and match in all kinds of dishes. Some of the strangest blends make the best dishes. Why was I surprised these worked out?
- 1 cup margarine, softened
- 1/2 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour mixture
- 3 tablespoons poppy seeds
- 1/4 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips,
- In a small bowl, cream butter and sugar until light and fluffy.
- Beat in egg yolks and vanilla.
- Combine the flour, poppy seeds and salt; gradually add to the creamed mixture and mix well.
- Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center of each.
- Bake at 375° for 10-12 minutes or until lightly browned.
- Immediately make an indentation in the center again.
- Remove to wire racks to cool slightly; fill with chocolate.