Chewy Double Chocolate Cookies
Rich, chocolatey, and tender, with chewy centers, slightly crisp edges, and ooey gooey chocolate-y goodness, these cookies are a chocolate lovers dream come true. Oh, and they’re gluten-free! Make a big batch ahead of time for a special gathering or freeze them and have a cookie whenever the craving hits.
Ingredients
225 grams unsalted butter, room temperature
300 grams sugar
1 large egg, room temperature
3 grams vanilla extract
175 grams white rice flour
50 grams tapioca starch
55 grams cocoa powder, Dutch processed
3 grams baking powder
1 1⁄2 grams baking soda
6 grams salt
Preparation
1. In the bowl of a standing mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 5 minutes.
2. Add egg and vanilla, mixing to fully combine.
3. Mix in flours, cocoa powder, baking powder, baking soda, and salt until well blended.
4. Fold in chocolate chips.
5. Using a cookie scoop, portion dough into rounds. Freeze for at least 1 hour until solid.
6. Preheat oven to 325F Convection/350F Conventional.
7. Place on baking sheet lined with parchment or non-stick baking mat, Bake in preheated oven for 13 - 15 minutes until just nearly set. They should still be soft when touched and should appear under-baked.
8. Cool completely. ENJOY!!!
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