4 ounces dark chocolate, chopped
5 tablespoons (70 g) unsalted butter
2 cups (280 g) all purpose gluten-free flour (see my Gluten Free Flour page for information)
1 teaspoon xanthan gum (omit if your blend already contains it)
3 tablespoons (15 g) unsweetened cocoa powder (Dutch-processed is best)
1/2 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup (150 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 1/2 teaspoons pure vanilla extract
1 to 2 teaspoons lukewarm water
8 ounces semi-sweet chocolate chips
Prep the oven & melt the chocolate. Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. In a small, heat-safe bowl, place the chopped bittersweet chocolate and the butter. Melt until smooth by placing in a double boiler or microwaving in 45 second intervals at 60% power, stirring in between intervals. Set aside to cool briefly.
Make the dough. In a large bowl, place the flour, xanthan gum, cocoa powder, salt, baking soda, and granulated sugar, and whisk to combine well. Add the brown sugar, and mix to combine, working out any lumps. Add the melted and cooled chocolate and butter, plus the eggs and vanilla, and mix to combine. Add water by the teaspoonful, mixing to combine after each addition, until the dough comes together and is chunky, not crumbly. Add about 7 ounces of the chocolate chips, and mix until evenly distributed throughout the cookie dough.
Shape & bake the cookies. Line a new rimmed baking sheet with unbleached parchment paper, and drop 2-teaspoonsful pieces of dough on the baking sheet. With wet hands, shape each piece of dough into a ball, and then press into a disk. Place 1 1/2 inches apart on the prepared baking sheet. Press 2 or 3 of the remaining chocolate chips into the top of each disk of cookie dough. Place the baking sheet in the freezer for about 5 minutes, or until firm. Remove the baking sheet from the freezer and place it in the center of the preheated oven. Bake for about 10 minutes or until the cookies are just set in the center. Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Recipe originally posted on the blog in 2012. Recipe unchanged, photos and video all new, text mostly new.
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