Chocolate Chocolate Chip Cookies

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These cookies combine three different forms of chocolate and have a deliciously soft texture.  The gluten-free version have great structural integrity and don’t spread out very much when baking.

 

Chocolate Chocolate Chip Cookies
Adapted from Wolfgang Puck

Yield: 30 cookies gluten free, 24 with regular flour

  • 1 3/4 cups gluten-free OR all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 oz (2 sticks) unsalted butter, at room temperature, cut into small pieces
  • 3/4-1 cup light brown sugar (depending on how sweet you want the cookies)
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2-2 oz bittersweet chocolate, melted
  • 1 3/4 cups semisweet chocolate chips
  • 2 cups coarsely chopped pecans or walnuts (optional)

 

  1. With an electric mixer on medium speed, soften butter.
  2. Add brown sugar and beat together on high speed until fluffy.  Stop machine to scrape down the sides as necessary.
  3. Decrease speed to medium and beat in eggs and vanilla.
  4. Stop machine, scrape in melted chocolate, and beat on medium speed until thoroughly combined.
  5. Beat in cocoa powder, baking soda, and salt.
  6. On low speed, gradually beat in flour.  (If using all-purpose flour, beat just until combined.  Luckily, over-beating is not a worry for gluten-free flour.)
  7. Stir in chocolate chips and nuts, if using.
  8. Position racks to divide oven into thirds and preheat to 350ºF.  Line 2 baking sheets with parchment paper or aluminum foil.
  9. Shape dough into 2-tablespoon balls and space them 2 inches apart on baking sheets.
  10. Bake about 15 minutes, or until slightly firm to the touch, reversing the trays front to back and top to bottom halfway through.
  11. If making gluten-free cookies, leave them on the sheets for a few minutes after they come out of the oven so they harden a little more.
  12. Cool cookies on wire rack.

 

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