Description
These gluten free double chocolate chip cookies are the perfect cookie. Decadent, like a brownie and crinkle cookie, they are the perfect dessert.
Ingredients
Units
Scale
- 12 oz chocolate - A note about this. I like to use milk chocolate (I am a milk chocolate girl. However, for a darker cookie, you can also use semi-sweet chocolate or dark chocolate. You can also do a mix of chocolates. It is your choice. The world is your chocolate choice!)
- 1/2 cup of flour - gluten free for those who need it (and regular for those who do not.)
- 1 tsp vanilla- I used vanilla bean paste but you can also use vanilla extract in its place.
- 2 eggs
- 6 tbsp unsalted butter (cold- you will be melting it)
- 3/4 tsp baking powder
- 2 tbsp tapioca flour
- 1/2 cup sugar (you can also use raw cane sugar if you wish)
Instructions
- The first thing you are going to do is melt 8 oz (1 cup) of the chocolate with the butter in a small pot. I would suggest you do this on a medium / medium high heat. Stir to make sure that it does not burn and cake to the bottom.
- Once your chocolate is melted and is beautiful, smooth, and has the prettiest shine, remove from the heat.
- While it cools a bit, beat your eggs and sugar together for 5 minutes. It will be beautifully light and fluffy and almost a golden color. Once it is that perfect color and is combined, add your vanilla and beat for another minute.
- You are now going to add your chocolate to your egg mixture. Allow it to combine for a few minutes.
- While it is mixing, combine your flour, tapioca flour, and baking powder in one bowl and mix it together (with a fork or a whisk).
- Add your flour mixture to your to your bowl and allow the batter to really come together.
- Now, your batter should not be super runny. It should be like a brownie batter. If it is not, allow it to cool a bit, it is just that the chocolate was added when it was still a bit too warm.
- You are now going to take the 4 oz (1/2 cup) of remaining chocolate chips and use a spatula to fold them into your cookie batter.
- Set your oven to 350°F
- Use an ice cream scoop to scoop out your batter onto cookie sheets.
- Sprinkle them with kosher salt, and put in the oven.
- Bake for 10-12 minutes and then remove from the oven. Allow them to sit on the pan for about 10 minutes. Then you can dig in!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Sweet
- Cuisine: Dessert
Nutrition
- Calories: 1552
- Sugar: 139
- Sodium: 254
- Fat: 98
- Saturated Fat: 57
- Carbohydrates: 182
- Fiber: 12
- Protein: 16
- Cholesterol: 254
