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These chocolate chip cookies are insane yummy. A recipe first introduced to me by a chocolate loving friend. Its a cookie that thinks its a brownie. The combination of two different flours gives it a great texture. The chocolate I use is 50% dark as I like the flavor but even milk chocolate will work well here. I enjoy my cookie with a cup of coffee and the kids dip theirs in milk but the best way to eat them so far is to turn them into a cookie ice cream sandwich. Even once they are frozen with an ice cream center they are still incredibly fudgy and chewy.
Makes 14 Cookies
2 Eggs
1/2 cup Olive Oil
1 Tsp Vanilla Extract
1/2 cup Sugar plus 2 Tablespoon
1 1/2 cup Gluten Free flour (I use half Almond and Chickpea combo)
1/2 cup Dutch Processed Cocoa Powder
1 Tsp Baking Soda
10 oz Dark chocolate chunks - Halved (50% dark chocolate)
Pinch of Himalayan Salt
1 Tsp Coffee
Preheat oven to 178 degrees Celsius. Line two cookie trays with baking paper and set aside.
Melt 5 ounce chocolate chunks in the microwave at 30 second intervals and stirring the chocolate in between intervals. Set aside to cool.
In a large bowl sift the gluten free flour, cocoa powder, baking soda and salt. Add the remaining 5 ounce chocolate chunks to the bowl with the dry mix.
In another bowl add eggs, olive oil, sugar, vanilla extract and coffee. Whisk to combine. Add the melted chocolate and continue mixing till incorporated. Add wet ingredients to dry and fold with a spatula. The dough is firm and tacky to touch. Scoop even sizes of cookie dough to your cookie sheet leaving space for the cookie to spread while it cooks in the oven.
Place cookie trays in the freezer to firm the dough and then Bake for 10 - 12 minutes depending on how chewy you like your cookies. Once baked cool on a cookie rack and store in an air tight container.
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