Double Gluten Free Chocolate Cookies
4 ounces dark chocolate, chopped
7 tablespoons (98 g) unsalted butter
2 cups (280 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (20 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
8 ounces semi-sweet chocolate disks or 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 about 7 ounces of the chocolate chips, and mix until evenly distributed throughout the cookie dough. Knead the dough until it comes comes together and is chunky, not crumbly.
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 place the pieces of dough 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. 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 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 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, method modified, text mostly new.