I’m not going to lie… this recipe is really, really heavy on the chocolate. I find it hard to eat more than one of these cookies in a sitting. But, to my mind, that’s a good thing. I don’t need to eat more than one cookie at a time. I really don’t.
(adapted from ATK’s gluten-free cookbook)
12oz semi-sweet chocolate (I accidentally used bittersweet)
2T unsalted butter
4oz gluten-free flour
0.75oz unsweetened cocoa powder
0.5t baking soda
0.25t xanthan gum
5.25oz brown sugar
1.75oz granulated sugar
2 large eggs
5T vegetable oil
1t vanilla extract
0.5t instant espresso powder
9oz bittersweet chocolate chips (accidentally used semi-sweet)
Melt chocolate and butter together in a double-boiler. Mix dry ingredients (flour, cocoa powder, baking soda, salt, xanthan gum) together in a bowl. Set aside.
Whisk wet ingredients (both sugars, eggs, oil, vanilla, espresso powder) together in large bowl. Add melted & cooled chocolate-butter mixture. Whisk until smooth. Add dry ingredients, mix till smooth. Fold in chocolate chips. Let rest for 30 minutes.
Heat oven to 350. Line 2 baking sheets with parchment paper. Roll generous 2T of dough into balls, place 2″ apart on sheets. Bake cookies, one sheet at a time for 12-14 min, rotating halfway through cooking.
Let cookies cool on sheet for 5 minutes before moving to wire rack. Serve warm or at room temp.