Gluten Free Chewy Chocolate
Updated: Nov 3, 2018
Another customer tested and recommended recipe to share, that uses our newest gluten free blend of flour. When it comes to cooking gluten free, it's always nice to know someone has already had success. Make sure to pay special attention to step number 4!
Makes about 24 cookies
12 ounces semisweet chocolate, chopped
¾ cup plus 2 Tablespoons Pennyweight Market Gluten Free Flour mix
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum
¾ cup light brown sugar
¼ cup granulated sugar
2 large eggs
5 tablespoons vegetable oil
2 tablespoons unsalted butter, melted and cooled
1teaspoon vanilla extract
1 ½ cups chocolate chips
1. Melt semisweet chocolate in a bowl and let cool slightly. In a separate bowl, whisk together Pennyweight flour blend, cocoa, baking soda, salt, and xanthan gum; set aside.
2. Whisk brown sugar, granulated sugar, eggs, oil, melted butter, and vanilla together in large bowl until well combined and smooth, then whisk in cooled chocolate. Stir in flour mixture with rubber spatula until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl and let dough rest for 30 minutes. (Dough will be sticky and soft, not like gluten flour cookie dough). By letting the dough rest it will absorb the liquid and the final cookie will not have a gritty taste in the mouth that you would get if you did not let it rest.
3. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with 2 generous tablespoons of dough at a time, roll into balls and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12-14 minutes, rotating sheet halfway through baking. Do not over bake.
4. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Cookies are best eaten on the day they are baked but can be stored at room temperature for 3 days, otherwise portion out dough and then freeze uncooked dough on a sheet in the freezer. Once frozen store dough in a freezer bag. Dough can then be used straight from freezer to oven cooking 2 minutes more.