I'm always playing around with favorite recipes - and this one came from just such an experiment. I wanted something along the line of a favorite cookie, my amazing brownie chocolate chip swirl cookie, but easier. This is perfect! Easy as can be, but looks fancy - and has such a fun taste with the dark chocolate swirls and lighter swirls. Yum!
Yummy easy swirled chocolate chip cookies!
Easy Swirl Chocolate Chip Cookies
Makes ~36 cookies
Preheat oven to 350 F. Line 3 pans with parchment paper.
Mix in a large cereal bowl/small mixing bowl:
1/2 cup white rice flour
1/8 tsp xanthan gum
1/4 tsp baking soda
1/4 tsp salt
Mix in a second large cereal bowl/small mixing bowl:
1/4 cup white rice flour
1/4 cup dark cocoa powder
1/8 tsp xanthan gum
1/4 tsp baking soda
1/4 tsp salt
1/2 cup mini chocolate chips
Cream together until light and fluffy:
1/2 cup butter, softened/half melted works great
1/3 cup + 1 Tbsp sugar
1/3 cup + 1 Tbsp brown sugar
.
Add and mix in:
1 tsp vanilla extract
1 egg
Light and fluffy butter mixture
Mix half the butter/egg mixture into each flour bowl.
Scoop the batters side by side on a piece of plastic wrap. Roll into a log. Cut open one end. Put the log into a freezer ziploc and cut the corner ~ 1/2". 
Scooped side by side, then rolled into a log to put into a ziploc.
Pipe swirls of dough onto the parchment-lined pans. Aim for the size cookies you'd make with 1 - 2 Tbsp size scoops.
Swirled cookies, ready to bake.
They flatten as they bake, so I didn't bother trying to flatten any ends poking up. This photo gives you an idea of how much to pipe so they don't end up running into each other as they spread.
Bake cookies at 350 F for 8-10 minutes until light to medium browned. Cool on pan for a few minutes before removing to a cooling rack to fully cool. Leftovers freeze perfectly. Enjoy!
Fresh from the oven, the same pan as from the above photo!
Some of the first try of cookies stuck together - which my kids think means they can eat those clusters each as "one cookie". Ha!
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