Gluten Free Double Chocolate Cookies
This classic fudgy cookie crackles delightfully on top while it bakes.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
- 3 oz extra dark chocolate, chopped 60 g
- 1/4 cup unsalted butter, cubed 50 mL
- 1 cup granulated sugar 250 mL
- 2 eggs
- 1 Tsp vanilla 5 mL
- 1 cup PC® Gluten-Free All-Purpose Flour Blend 250 mL
- 1 Tsp baking powder 5 mL
- 1/8 Tsp salt 0.5 mL
- 1/2 semi-sweet chocolate chips 125 mL
- 1/4 cup granulated sugar 50 mL
In a glass bowl, melt chocolate with butter over a saucepan of simmering water. Put aside to cool.
In a large bowl, whisk together the sugar, eggs, and vanilla.
Pour in cooled chocolate mixture (let it sit to room temperature) and whisk until combined.
In another bowl, whisk together the gluten free flour, baking powder and the salt. Stir into chocolate mixture until combined, using a wooden spoon. Stir in chocolate chips. Cover bowl with plastic wrap. Refrigerate for two hours or until firm.
Pre-heat oven to 350°F.
Line one large baking sheet (or two small ones) with parchment paper.
Scoop 1 tbsp of dough and roll into balls. Coat each ball in sugar (put 1/4 cup of sugar in a bowl or on a plate).
Place 2 inches apart on prepared baking sheets.
Bake for 12 to 14 minutes.
Serving: 1g | Calories: 125kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 22mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1.9% | Calcium: 2.1% | Iron: 4.8%