1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 cup (80 g) unsweetened Dutch-processed cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
10 tablespoons (140 g) unsalted butter, at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
2 eggs (100 g, weighed out of shell), at room temperature
2 teaspoons pure vanilla extract
3 ounces (84 g) dark chocolate wafers, roughly chopped
3 ounces (84 g) roasted peanuts or almonds, roughly chopped
3/4 cup (30 g) mini freeze-dried marshmallows
In a medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking soda, and salt, and whisk to combine well. Set the bowl of dry ingredients aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, place the butter, granulated sugar, and brown sugar, and beat on medium-high speed until light and fluffy (about 4 minutes). Add the eggs and vanilla, and beat again to combine well, scraping down the sides of the mixing bowl as necessary. Add the dry ingredients to the large mixing bowl, and beat on medium speed until just combined. Add the chocolate pieces, chopped nuts, and miniature marshmallows, and mix until the pieces are all evenly distributed throughout the cookie dough. The dough will be thick and relatively sticky. Transfer the cookie dough to the medium-sized bowl that held the dry ingredients, cover with plastic wrap, and place in the refrigerator to chill for at least an hour and up to a few days.
Once the dough is nearly chilled, preheat your oven to 350°F. Divide the chilled dough into 12 equal portions, about 2 1/2 ounces each. Roll each into a ball then press into a disk about 3/4-inch thick, and place about 1 1/2 inches apart from one another on the prepared baking sheets.
Place the baking sheets, one at a time, in the center of the preheated oven and bake for 12 minutes or until the cookies no longer glisten in the center and some have just begun to crack slightly. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 10 minutes before transferring to a wire rack to cool further. Store in a sealed container at room temperature or in the refrigerator or freezer for longer storage.
Blog post originally published in 2012. Base cookie recipe completely changed; photos and video all new.