One of the hardest things about being gluten-free is the lack of FRESHLY baked sweets. Sure - there are several boxed options at the grocery store but what about when we want something that tastes homemade and doesn't crumble the second you bite into it? Problem solved. These Gluten-Free Dark Chocolate Brownie Cookies are dangerous. They keep their shape even after you take them off the cookie sheet and provide the rich chocolate fix that we all LOVE! If you aren't as into the "Dark Chocolate" flavors, you can switch out the semi-sweet chocolate chips and substitute for a white chocolate chip or even peanut butter chips to give them a different kick. Recipe is listed below.
Gluten-Free Dark Chocolate Brownie Cookies
Recipe yields around 30 cookies
½ cup butter (I always use salted because it’s what I have on hand but most baking recipes will call for unsalted)
4 ounces unsweetened chocolate, chopped into pieces
1 ¼ cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
½ teaspoon salt
½ teaspoon baking soda
½ cup unsweetened cocoa powder
1 cup gluten-free all-purpose flour (I usually use Bob’s Red Mill or King Arthur)
¾ cup chocolate chips (I use semi-sweet or white chocolate chips but you could really use ANY you prefer!)
Preheat oven to 350 degrees.
In a large mixing bowl, sift together - salt, baking soda, cocoa powder, and gluten-free flour. Set aside.
In a small saucepan, on a low heat, melt together butter and unsweetened chocolate. Be careful to not let the mixture simmer or boil.
In another separate bowl, measure out sugar. Pour melted chocolate/butter mixture into bowl of sugar and whisk together.
Add in 1 egg at a time, whisking completely together after each addition.
Using a rubber scraper or wooden spoon, add half of the sifted flour mixture into sugar/chocolate mixture stirring gently until just combined. Repeat with other half of flour mixture.
Stir in chocolate chips.
Keep dough in bowl and refrigerate for 30 minutes so the dough has a chance to firm up. This makes the dough much easier to work with!
After the dough has time to set in the refrigerator, drop spoonfuls of dough (use a cookie scoop, around 1-2 T in size) onto a cookie sheet prepared with parchment paper.
Bake in oven for about 12 minutes. The cookies will just barely begin to crack on top. Let cool on cookie sheet for 5-10 minutes before transferring to a cooling rack.