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gluten-free dark chocolate cookies

Loosely adapted from a FOOD52 recipe 

By Alice Medrich, Bittersweet Brownie Drops

Servings 15 cookies

Ingredients

  • 4 tablespoons unsalted butter
  • 8 ounces dark chocolate (at least 60% cacao)
  • 1/3 cup plus 1 tablespoon gluten-free flour (50 grams)
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons sugar (175 grams)
  • 1/2 teaspoon pure vanilla extract
  • 2 large cold eggs
  • 6 ounces semi-sweet chocolate chips or chunks (170 grams)

Instructions

  1. Preheat oven to 350°F.  Position racks in the upper and lower thirds of the oven.  Line two baking sheets with parchment paper.

  2. Melt the butter with the 8 ounces of dark chocolate in a medium heat-proof glass (or stainless steel) bowl set directly in a wider skillet or pot of barely simmering water.  Stir frequently until the mixture is melted, smooth and fairly hot to the touch.

  3. Meanwhile, in a separate bowl, mix the flour, baking soda, and salt together thoroughly and set it aside.

  4. Remove the bowl of chocolate from the water bath.  Stir in the sugar and vanilla.  Add 1 egg, and stir briskly until it is incorporated.  Repeat with the second egg.  Add the flour mixture.  Stir the batter vigorously with a wooden spoon or spatula until it is smooth and shiny and starts to pull away from the sides of the bowl.

  5. If the batter is still on the warm side, place the bowl in the refrigerator for several minutes.  Be sure the batter is completely cool to the touch, then stir in the chocolate chips or chunks.

  6. Use 2 slightly rounded tablespoons of batter for each cookie.  Place the batter on the parchment-lined baking sheets.  Using a spatula, spread the batter to create a flat surface of about 3 inches in diameter.  There should be a least 2 inches between each to allow for the cookies to spread during the baking process.  
  7. Bake for 12 to 14 minutes or until the cookies are puffed and a little cracked on the surface and feel soft and tender—but not squishy— when touched with a fingertip.  Rotate the sheets from upper to lower and front to back about halfway through the time to ensure even baking. The cookies will firm up as they cool.

  8. Set the pan on racks to cool, or slide the parchment liners from the baking sheets to the racks. Once cooled, cookies will keep in an airtight container for 2 to 3 days.