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Double Chocolate Chip Cookies

These gluten free double chocolate chip cookies are the perfect cookie. Decadent, like a brownie and crinkle cookie, they are the perfect dessert. 
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Course: Sweet
Cuisine: Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 2 dozen
Calories: 1552kcal
Author: Sift | Gluten Free

Ingredients

  • 12 oz chocolate - A note about this. I like to use milk chocolate I am a milk chocolate girl. However, for a darker cookie, you can also use semi-sweet chocolate or dark chocolate. You can also do a mix of chocolates. It is your choice. The world is your chocolate choice!
  • 1/2 cup of flour - gluten free for those who need it and regular for those who do not.
  • 1 tsp vanilla- I used vanilla bean paste but you can also use vanilla extract in its place.
  • 2 eggs
  • 6 tbsp unsalted butter cold- you will be melting it
  • 3/4 tsp baking powder
  • 2 tbsp tapioca flour
  • 1/2 cup sugar you can also use raw cane sugar if you wish

Instructions

  • The first thing you are going to do is 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.
  • Once your chocolate is melted and is beautiful, smooth, and has the prettiest shine, remove from the heat.
  • 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.
  • You are now going to add your chocolate to your egg mixture. Allow it to combine for a few minutes.
  • 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.
  • Now, your batter should not be super runny. It should be like a brownie batter. If it is not, allow it to cool a bit, it is just that the chocolate was added when it was still a bit too warm.
  • You are now going to take the 4 oz (1/2 cup) of remaining chocolate chips and use a spatula to fold them into your cookie batter.
  • 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.
  • 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!

Video

Nutrition

Calories: 1552kcal | Carbohydrates: 182g | Protein: 16g | Fat: 98g | Saturated Fat: 57g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 254mg | Potassium: 570mg | Fiber: 12g | Sugar: 139g | Vitamin A: 1287IU | Calcium: 184mg | Iron: 7mg