Brownie Cookies | Gluten-free

Chocolate. Chocolate. And MORE chocolate.

Originally, I was aiming towards a double chocolate cookie texture, but they ended up tasting more like a brownie. Now, don’t get me wrong, I’m not complaining. I preferred the texture of these cookies over the original double chocolate chip cookie you buy at the stores and bakeries.

The good news about these cookies was that there was no “tweaking” necessary. They came out PERFECT the first time around. The secret?

Previously, I was reading up on how to get a cookie that was chewy on the inside and crispy on the outside. To me, that’s the ideal cookie. The tips I found applied to a “normal” cookie. You know, the kind with gluten. But I decided to experiment with a gluten-free version.

I used a starch-based gluten-free flour as the base of the cookie, which is what I usually use for cookies, but instead of using ONLY that flour, I used a small amount with Bob’s Red Mill (or one you would use to make a loaf of bread). This adds a slight crispiness to the cookie.

These cookies are best eaten fresh out of the oven when they’re still warm and gooey. But you can always stick them in the microwave for about 20 seconds or so to get the same effect if you want to eat them the next day.

Oh, and don’t forget the glass of milk!

Ingredients:

½ cup unsalted butter, melted
1 cup white granulated sugar
3/4 cup starch-based gluten-free all-purpose flour
¼ cup plus 1 tablespoon Bob’s Red Mill 1-to-1 Baking Flour
3/4 cup unsweetened cocoa powder
2 large eggs
¼ teaspoon salt
½ teaspoon gluten-free baking powder
170 grams chocolate chunks

Directions:

In a large mixing bowl, cream butter and sugar. Add eggs.
In a medium bowl combine flour, baking powder, cocoa powder, and salt.
Slowly add flour mixture to butter mixture and mix until just combined. Mix in chocolate chunks.
If the mixture is too dry add a tablespoon or two of milk. Cover mixture and chill in fridge for 30 minutes.
Pre-heat oven to 350ºF. Line baking sheet with baking paper.
Dough might be a little bit sticky but that’s okay. If you let it chill for 30 minutes it should be easier to handle.
Take a generous tablespoonful of the dough and roll it into a ball.
Bake for 13 – 15 minutes.