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)
- With an electric mixer on medium speed, soften butter.
- Add brown sugar and beat together on high speed until fluffy. Stop machine to scrape down the sides as necessary.
- Decrease speed to medium and beat in eggs and vanilla.
- Stop machine, scrape in melted chocolate, and beat on medium speed until thoroughly combined.
- Beat in cocoa powder, baking soda, and salt.
- 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.)
- Stir in chocolate chips and nuts, if using.
- Position racks to divide oven into thirds and preheat to 350ºF. Line 2 baking sheets with parchment paper or aluminum foil.
- Shape dough into 2-tablespoon balls and space them 2 inches apart on baking sheets.
- Bake about 15 minutes, or until slightly firm to the touch, reversing the trays front to back and top to bottom halfway through.
- 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.
- Cool cookies on wire rack.