Don’t be put off by the fact that these chocolate cookies are gluten-free. I made a large batch of these (enough for me to keep some at home and send some with David to share at work). I asked David when he got home that day how people liked the cookies. He said everyone thought they were delicious. Apparently he never told them they were gluten free, so there you go! They burst with chocolate flavor and are especially enjoyable when they are fresh and gooey from the oven and haven’t quite set yet. I had a hard time keeping my hands off of them.
from: The How Can It Be Gluten Free Cookbook
makes: about 24-30 cookies
12 ounces semi-sweet chocolate, chopped
4 ounces (3/4 cup plus 2 tablespoons) gluten-free flour blend
3/4 ounce (1/4 cup) unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
5 1/4 ounces (3/4 cup packed) light brown sugar
1 3/4 ounces (1/4 cup) granulated sugar
2 large eggs
5 tablespoons vegetable oil
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder
9 ounces (1 1/2 cups) bittersweet chocolate chips ( I just used a 10 oz. bag of Ghirardelli-a few more chocolate chips never hurt anyone 🙂 )
Microwave semi-sweet chocolate in bowl at 50% power, stirring occasionally, until melted, 2-4 minutes. Let cool slightly. In separate bowl, whisk together flour blend, cocoa, baking soda, salt, and xanthan gum. Set aside.
Whisk brown sugar, granulated sugar, eggs, oil, melted butter, vanilla, and espresso powder together in large bowl until well combined and smooth, then whisk in cooled chocolate. Stir in flour mixture with rubber spatula until soft, homogenous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes at room temperature. The dough will be sticky and soft.
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop 2 tablespoon-sized cookie balls and space 2 inches apart on prepared cookie sheets. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 to 14 minutes, rotating sheet halfway through baking time.
Let cookies cool on sheet for 5 minutes, then transfer to cooling rack. Serve warm or at room temperature. These cookies are best eaten the day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 2 days. I quickly zapped a few 2 day old ones in the microwave, just enough to re-melt the chocolate chips a bit- delicious!