Gluten-Free Chocolate Cookies: Thick, Fudgy, and Crackly
Gluten-Free Chocolate Cookies are an indulgent treat that perfectly blend the textures of a rich brownie and a classic drop cookie. With a glossy, crackly surface that gives way to a dense, fudgy interior, these cookies are anything but ordinary. The deep cocoa flavor is complemented by pockets of melted chocolate chips and a sprinkle of coarse sea salt, creating a remarkable contrast. Perfect for serving at gatherings or enjoying as a decadent dessert, they're guaranteed to impress even those without dietary restrictions.
Ingredients
- •1.5 cup gluten-free 1-to-1 baking flour (contains xanthan gum)
- •0.5 cup Dutch-process cocoa powder
- •1 cup dark chocolate chips (divided)
- •0.5 cup unsalted butter
- •0.75 cup dark brown sugar
- •0.5 cup granulated white sugar
- •2 large eggs (room temperature)
- •1 tsp pure vanilla extract
- •1 tsp baking powder
- •coarse sea salt flakes (for garnish)
Instructions
- 1
Begin by setting up a double boiler over gently simmering water.
- 2
Combine the unsalted butter and half of the dark chocolate chips in the heatproof bowl.
- 3
Stir continuously until the mixture is entirely melted, smooth, and glossy.
- 4
Remove the bowl from the heat and set it aside to cool slightly.
- 5
In the bowl of a stand mixer, combine the room-temperature eggs, dark brown sugar, and granulated sugar.
