This has become one of my favorite cookie recipes. It’s quick and easy to make, and you get brownies in cookie form. What more could one want?
Adapted from The Chunky Chef
Yield: 36-40 gluten-free cookies, 18-24 regular cookies
- 3/4 cup semisweet chocolate chips
- 6 tablespoons unsalted butter
- 2 large eggs
- 1/2 – 2/3 cup packed light brown sugar, depending on how sweet you want them OR 1/2 – 2/3 cup granulated sugar+dollop molasses
- 1/2 cup granulated sugar
- 3/4 cup gluten-free OR all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder OR 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Add chocolate chips to a small mixing bowl. Melt the butter (either in the microwave or on the stovetop), and pour it over the chocolate chips. Let stand for 3-5 minutes, then stir the chocolate and butter until combined and smooth. Set aside. (If there are still chocolate chips that didn’t melt, heat the mixture in the microwave in 15 second intervals, stirring after each, until no chips are left.) Alternatively, you can melt the chocolate chips and butter together in a small pot over low heat, stirring constantly to make sure the chocolate doesn’t burn.
- In a small mixing bowl, add flour, cocoa powder, baking powder OR baking soda, and salt. Whisk to combine. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, add eggs, sugar(s), and molasses if using. Beat on medium low speed for about 2-3 minutes, or until mixture is thickened and turns a pale orange-y tan color.
- Add the melted chocolate and beat again until combined.
- Add flour mixture you set aside earlier and beat until just combined.
- Cover the mixing bowl tightly and refrigerate for at least 30 minutes.
- While dough is chilling, preheat oven to 350°F and line 2 baking sheets with parchment paper or aluminum foil. Set aside.
- Shape dough into balls approximately 1 inch in diameter. Place balls on prepared baking sheet, leaving about 2 inches of space between each ball. (If dough is too difficult to handle, it may need a little longer in the refrigerator.)
- Bake for 8-10 minutes, rotating sheets front to back and top to bottom halfway through, until edges are set. They’ll be domed and puffed up when they come out of the oven, and sink as they cool.
- Remove baking sheet from the oven and leave the cookies on the sheet for 5 minutes before removing from the pan and onto a wire rack to finish cooling. They finish cooking as they cool, so don’t eat them straight out of the oven.
- The cookies keep really well in an airtight container at room temperature.