A few haiku for you:
Chocolate glistening
melting gooily beneath
shiny, crackled crust
Whipped eggs and sugar
Chocolates and butter, folding
folding into you
Globs of sticky dough
hit the oven’s heat, slumping
into crinkled discs
Crispy, chewy goo
bittersweet and earthy
and flecked with cacao nibs
How can these cookies
taste so good and yet, surprise!
still be gluten-free?
The answer is here:
whipped eggs, sticky dark chocolate
a touch of rice flour
Chocolate cookies and
a glass of milk make you smile
on a rainy day
More Chocolate Recipes:
- Triple Chocolate Chile Cookies
- (Gluten-Free) Flourless Chocolate Peanut Butter Cookies
- (Gluten-Free) Bittersweet Whiskey Brownies
- Vegan Salted Caramel & Chocolate Swirl Popsicles {refined sugar-free}
- Nibby Chocolate Chip Oatmeal Cookies
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this uber chocolate cookie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
(Gluten-Free) Über Chocolate Cookies
Print Recipe / Pin RecipeIngredients
- 2 ounces unsweetened chocolate, chopped (about 1/3 cup)
- 4 1/2 ounces bittersweet chocolate (60-70% cacao mass – 1 cup wafers or chopped chocolate)
- 2 1/2 ounces unsalted butter (5 tablespoons)
- 1 1/2 teaspoons instant espresso powder
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 2/3 cup sugar
- 1/2 teaspoon sea salt
- 1/3 cup fine, sweet white rice flour (see headnote) (1 3/4 ounces)
- 1/2 teaspoon baking powder
- 4 1/2 ounces bittersweet or semisweet chocolate, chopped (1 cup)
- 2 tablespoons cacao nibs
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 350º. Line two cookie sheets with parchment paper.
- Place the unsweetened chocolate, 1 cup bittersweet chocolate and butter in a medium-sized metal bowl, and place the bowl over a pot of barely simmering water. Stir occasionally until the chocolate and butter are melted together. Remove the bowl from the pot to cool slightly.
- In a small cup or bowl, stir together the espresso powder and vanilla to dissolve the granules. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, whip together the eggs, sugar and salt on medium-high speed until tripled in volume, pale, and fluffy. Reduce the speed to low, and stir in the vanilla mixture, beating until incorporated, about 20 seconds. Stir in the melted chocolate mixture, beating until incorporated, about 30 seconds.
- Whisk or sift together the flour and baking powder, then stir them into the batter. Remove the bowl from the mixer, and fold in the chopped chocolate and cacao nibs until evenly distributed. Let the batter stand at room temperature for 10-15 minutes to firm it up slightly and make it easier to scoop. It will look more like a gooey brownie batter than a cookie dough.
- Scoop heaping tablespoons of dough (I use a #40 purple-handled, spring-loaded ice cream scooonto the prepared baking sheets, spacing them 2-3 inches apart. Bake the cookies until puffed, shiny, and cracked on top, 10-14 minutes, rotating the pans front to back and top to bottom halfway through baking. Let the cookies cool completely on the baking sheets.
- The cookies keep well in an air-tight container for up to 4 days.
Notes
Nutrition
Über Chocolate Cookies
Adapted from Cook’s Country
It’s ok to omit the cacao nibs if you don’t have any, but do use high quality chocolate that you like the flavor of on its own. Scharffenberger, Guittard, and Valrhona are all good brands. If gluten isn’t an issue for you, use all-purpose flour in place of the rice flour.Sticky rice flour, sometimes called “sweet” or “glutinous,” is available at most well-stocked grocers. I usually use Mochiko brand, availablehere. Regular rice flour will leave your cookies less chewy and more crumbly; if that’s all you’ve got, try adding 1/2 teaspoon of xanthan gum.
All ounce measurements are by weight.
Makes about 2 1/2 dozen 2″ cookies
2 ounces unsweetened chocolate, chopped (about 1/3 cup)
4 1/2 ounces bittersweet chocolate (60-70% cacao mass – 1 cup wafers or chopped chocolate)
2 1/2 ounces (5 tablespoons) unsalted butter
1 1/2 teaspoons instant espresso powder
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
2/3 cup sugar
1/2 teaspoon sea salt
1/3 cup (1 3/4 ounces) fine, sweet white rice flour (see headnote)
1/2 teaspoon baking powder
4 1/2 ounces bittersweet or semisweet chocolate, chopped (1 cup)
2 tablespoons cacao nibs
Position racks in the upper and lower thirds of the oven and preheat to 350º. Line two cookie sheets with parchment paper.
Place the unsweetened chocolate, 1 cup bittersweet chocolate and butter in a medium-sized metal bowl, and place the bowl over a pot of barely simmering water. Stir occasionally until the chocolate and butter are melted together. Remove the bowl from the pot to cool slightly.
In a small cup or bowl, stir together the espresso powder and vanilla to dissolve the granules. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, whip together the eggs, sugar and salt on medium-high speed until tripled in volume, pale, and fluffy. Reduce the speed to low, and stir in the vanilla mixture, beating until incorporated, about 20 seconds. Stir in the melted chocolate mixture, beating until incorporated, about 30 seconds.
Whisk or sift together the flour and baking powder, then stir them into the batter. Remove the bowl from the mixer, and fold in the chopped chocolate and cacao nibs until evenly distributed. Let the batter stand at room temperature for 10-15 minutes to firm it up slightly and make it easier to scoop. It will look more like a gooey brownie batter than a cookie dough.
Scoop heaping tablespoons of dough (I use a #40 purple-handled, spring-loaded ice cream scoop) onto the prepared baking sheets, spacing them 2-3 inches apart. Bake the cookies until puffed, shiny, and cracked on top, 10-14 minutes, rotating the pans front to back and top to bottom halfway through baking. Let the cookies cool completely on the baking sheets.
The cookies keep well in an air-tight container for up to 4 days.
can you use gluten free flour instead of the rice flour??? these look delicious!
Hi! I haven't tried as much, but I'm guessing that a GF all-purpose blend would work out fine; worst-case scenario is that the cookies will be more delicate. If you can substitute by weight, this will give you a better chance for success, since flours can vary in weight. Please come back and let us know how it works out.
sure! and do you think i can add anything that would make it not as delicate?
Good call! 1/4-1/2 teaspoon xanthan gum should help, if you've got it. Though it might not be necessary, it probably won't hurt.
Thank you so much for this recipe! I have a choco-holic, gluten free dad who loves these cookies!
I accidentally used Pamela's Gluten Free Bread Mix and then I had to substitute brewed espresso for the instant powder but the cookies still taste amazing and look exactly like the picture.
Thanks again!!
Hi Abby, I'm so glad your dad loves the cookies! That makes me so happy. Good to know that Pamela's GF Bread Mix works here, and so does brewed espresso. Thanks! And you're welcome. :)
this is an old post but i just found it through amanda paa's cookie post. i love your haiku!
Haha, thanks! I didn't know what to write, so haiku were my solution. :)
I just made a different GF chocolate cookie (http://www.epicurious.com/recipes/food/views/Chocolate-Brownie-Cookies-51210520), and they turned out way too chewy and not at all satisfying. Can't wait to try yours!
Oh no! I hope these do the trick. xo!
Is there anything I can use in place of the sugar? I have become gluten free, dairy free and sugar free and I'm trying to keep with that program.
You could try coconut or maple sugar. Let me know!
Do these cookies freeze well after baking? Thanks!
I think so; they might not look as pretty, but they should still be tasty. :)
I make these several times a week and they are absolutely addicting!! Fantastic recipe that doubles well.
Aw! So glad you like them! There’s a new version in my cookbook Alternative Baker made with citrus zest and buckwheat flour. ;)
I make these several times a week! I double the recipe with no trouble at all. Today, I was out of cacao nibs so I replaced them with chopped dried tart cherries! These cookies are truly addictive. xoxo
These cookies are delicous! So chocolatey! My son asked for “cookies with chocolate in all the layers,” which I interpreted to be double chocolate chip cookies and THESE fit. the. bill. I think they’ve been my children’s favorite cookies to date. Thank you!
PS I made these with all coconut sugar and noticed they did not crackle on top during baking so I slightly overcooked the first batch waiting for that to happen. The 2nd batch was about 11 minutes baking time and they were just right to me.
Omg your son is adorable! I’m so glad these were a hit. The coconut sugar sounds absolutely divine here – I bet it adds a nice earthy flavor. Thanks so much for the sweet note and for trying my recipe!