Double Chocolate Cookies
Posted on March 5, 2013 by Webdev
- 1-1/4 pounds bittersweet chocolate, coarsely chopped
- 1/4 pound unsalted butter (1 stick)
- 1/2 cup gf flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sugar
- 1/2 cup semisweet chocolate chips
- 3/4 cup pecans, toasted and coarsely chopped
- 1 Tablespoon pure vanilla extract
Preheat oven to 325°F.
Melt chocolate and butter in the top half of a double boiler and stir until just melted. Remove from heat and let cool slightly.
Combine gf flour, cocoa powder, baking powder and salt; set aside.
Place eggs and sugar in bowl of a stand mixer. Beat on medium speed for about 5 minutes or until mixture has thickened and is slightly frothy. Add melted chocolate mixture and mix on low speed for about 1 minute. Use a rubber spatula to scrape down sides of bowl. Put mixer on low speed and gradually add the dry ingredients; mix until incorporated, about 1 minute. Scrape sides of bowl. Add chocolate chips, pecans, and vanilla extract; mix on low speed to combine; about 15 seconds.
Remove bowl from mixer. The dough will be batter-like rather than traditional thick cookie dough.
Using an ice cream scoop, scoop batter onto a non-stick baking sheet or a baking sheet lined with parchment paper – making six portions (cookies). Bake for 18 minutes.
Remove cookies from oven and cool for about 15 minutes. Repeat process with remaining batter. Store cooled cookies in a airtight container.
We used The Gluten Free Pantry’s Country French Bread Mix Flour for the gf flour in this recipe.
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