Gluten-Free Chocolate Cookies: Thick, Fudgy, and Crackly

Instructions

1. 1

   Begin by setting up a double boiler over gently simmering water.

2. 2

   Combine the unsalted butter and half of the dark chocolate chips in the heatproof bowl.

3. 3

   Stir continuously until the mixture is entirely melted, smooth, and glossy.

4. 4

   Remove the bowl from the heat and set it aside to cool slightly.

5. 5

   In the bowl of a stand mixer, combine the room-temperature eggs, dark brown sugar, and granulated sugar.

6. 6

   Beat on medium-high speed for exactly four to five minutes.

7. 7

   Reduce the mixer speed to low and slowly stream the slightly cooled melted chocolate and butter mixture into the whipped eggs.

8. 8

   Add the pure vanilla extract and mix until just combined.

9. 9

   In a separate bowl, whisk together the gluten-free baking flour, Dutch-process cocoa powder, and baking powder.

10. 10

    Sift this mixture directly over your wet chocolate base.

11. 11

    Using a rubber spatula, gently fold the dry ingredients into the wet until no streaks of flour remain.

12. 12

    Cover the bowl tightly with plastic wrap and place the dough in the refrigerator for at least 45 minutes.

13. 13

    Preheat your oven to 350°F (175°C).

14. 14

    Scoop large mounds of cold dough onto a baking sheet lined with crinkled white parchment paper, spacing them two inches apart.

15. 15

    Bake for 10 to 12 minutes.

16. 16

    Press the remaining dark chocolate chips into the soft tops of the cookies immediately after removing from the oven.

17. 17

    Sprinkle a light layer of coarse sea salt flakes over the melted chocolate chips.

18. 18

    Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire cooling rack.