I may have taken my "cookie helps everything" day a little too seriously and made everyday, no matter the mood, a "day where I just need a cookie". Eek!

While the guilt still slightly sits on my shoulders, I cannot help but smile at these incredible cookies I did come up with while partaking in this "cookie-fiasco". Having a cookie turn out to be exactly, and sometimes even better, than what I was hoping for, makes it a day worth living, for me. It has to be one of the best feelings in my book.

This cookie is special. It is simple, yet extravagant. It is easy, and outrageously delicious. Taking your traditional chocolate chip cookie, we put a minor spin on things and upped it in class. Yes, this, to us, is a first class chocolate chip cookie. I hope you agree.

Chocolate bottomed Chocolate Chip Cookies (chocolate chip recipe adapted from allrecipes.com)

2 cups Gluten Free All-Purpose Flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, melted

1/4 cup peanut butter

1 cup brown sugar

1/2 cup sugar

1 tablespoon maple syrup

1 egg

1 egg yolk

2 cups chocolate chips +2cups more

Preheat oven to 325F. Lay Silpat on your baking sheet, and set aside. In a medium bowl, sift flour, baking soda and salt, then set aside. In a large bowl cream melted butter, peanut butter brown sugar and sugar until well combined. Beat in maple syrup, egg, and egg yolk into the butter/sugar mixture until creamy. Add your flour mixture to the wet mixture, gradually and stirring until just combined.Fold in chocolate chips. Drop tablespoon size balls of dough onto baking sheet, and bake for 10-13 minutes. Once finished, cool on wire rack.

While cookies cool, pour 2 cups chocolate chips into a double broiler. Stirring continuously until melted. Take a knife or plastic frosting spreader, and spread chocolate onto bottoms of cooled cookies. Place back on wire rack, chocolate side up, until chocolate sets. **You can also place them in the freezer of fridge for quicker setting, and a more of a dessert/cold cookie.