Learn More
12 oz chocolate ½ cup of gluten free flour 1 teaspoon vanilla 2 eggs Unsalted Butter Baking powder Tapioca flour Sugar
melt 8 oz (1 cup) of the chocolate with the butter in a small pot. I would suggest you do this on a medium / medium high heat. Stir to make sure that it does not burn and cake to the bottom.
View More
1. Once your chocolate is melted and is beautiful, smooth, and has the prettiest shine, remove from the heat. 1. While it cools a bit, beat your eggs and sugar together for 5 minutes. It will be beautifully light and fluffy and almost a golden color. Once it is that perfect color and is combined, add your vanilla and beat for another minute.
View More
You are now going to add your chocolate to your egg mixture. Allow it to combine for a few minutes.
View More
While it is mixing, combine your flour, tapioca flour, and baking powder in one bowl and mix it together (with a fork or a whisk). Add your flour mixture to your to your bowl and allow the batter to really come together.
View More
You are now going to take the 4 oz (½ cup) of remaining chocolate chips and use a spatula to fold them into your cookie batter.
View More
Set your oven to 350°F Use an ice cream scoop to scoop out your batter onto cookie sheets. Sprinkle them with kosher salt, and put in the oven.
View More
Bake for 10-12 minutes and then remove from the oven. Allow them to sit on the pan for about 10 minutes. Then you can dig in!
View More