Gluten Free Chocolate Cookies
These gluten free chocolate cookies are made with melted chocolate, cocoa powder, & chocolate chips, for a rich, thick & chewy cookie.
Yield: 24 cookies
Ingredients
- 4 ounces dark chocolate chopped
- 7 tablespoons (98 g) unsalted butter
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ¼ cup (20 g) unsweetened cocoa powder (Dutch-processed is best)
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¾ cup (150 g) granulated sugar
- ¾ cup (164 g) packed light brown sugar
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 ½ teaspoons pure vanilla extract
- 8 ounces semi-sweet chocolate disks or chips
Instructions
- Preheat your oven to 325°F.
- Line a rimmed baking sheet with unbleached parchment paper and set it aside.
Melt the chocolate and butter.
- 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 the melted chocolate aside to cool briefly.
Make the cookie 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 about 7 ounces of the chocolate chips to the cookie dough, and mix until they're evenly distributed throughout it
- With clean, dry hands, knead the cookie dough until it comes comes together and is chunky, not crumbly.
Shape the cookie dough.
- Pull off pieces of cookie dough about 2 teaspoonsful in volume.
- With wet hands, shape each piece of dough into a ball and place the pieces about 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.
Bake the cookies.
- Place the baking sheet in the center of the preheated oven. Bake for 8 minutes.
- Remove the pan from the oven and, holding it securely on each short side above a heat-safe flat surface, bang the tray down hard 4 or 5 times, or until the cookies have begun to crack on top a bit.
- Return the baking tray to the oven and bake for another 4 to 5 minutes, or until the cookies are are just set in the center.
- Remove the baking sheet from the oven a final time, and allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.