Traditional Gluten Free Brownie Cookies
These fudgy gluten-free brownie cookies are easy, chewy, and filled with rich chocolate and cocoa powder.
Equipment
- An electric mixer -- totally optional!!
Ingredients
- ¼ cup butter unsalted and melted
- 3.5 ounces of chocolate dark chocolate is best
- 2 eggs
- 1 cup granulated sugar
- 1 teaspoon espresso powder optional
- 1 cup gluten-free flour I used King Arthur’s Measure-for-Measure
- ¼ teaspoon salt
- ¼ cup unsweetened cocoa powder
- ⅛ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees. Line two large cookie sheets with parchment paper. Set them aside.
- Melt the dark chocolate and butter in a microwave-safe bowl for 2 minutes. Stir to melt any leftover chocolate clumps. Set the bowl aside.
- Whisk the eggs and granulated sugar in a large bowl vigorously. Whisk for 5 minutes.
- Pour the chocolate and melted butter mixture into the bowl. Whisk again until combined.
- In a separate bowl, combine the gluten-free flour, baking soda, espresso powder, salt, and cocoa powder.
- Add the dry ingredients (the flour mixture) into the wet ingredients (the egg mixture) one cup at a time. Whisk until there are no clumps in the cookie dough.
- Use a cookie scoop to scoop the cookie dough out of the bowl and line it on the baking sheets. Make sure there are at least 3 inches between each cookie because they spread.
- Bake in the oven for 6 minutes. Take the cookie sheets out and slam them on the counter 4-5 times. Then, put them back in the oven for 6 more minutes.
- Let the cookies cool on a wire rack. They should have crispy edges and crackly centers.
Notes
Take the cookies out of the oven halfway through backing (5 minutes in) and pound the cookie sheet on the counter 4-5 times and then put them back in the oven. This will flatten the cookies, but keep them chewy.
Tried this recipe?Let us know how it was!