When I don’t have much time to bake and have to make a dessert, I almost automatically make brownies. It’s one of the easiest and quickest recipes there are, which can be diversified in numerous ways, and it’s just the one dessert I truly believe there’s no one who doesn’t like it.
Anyway, this is one of the reasons brownies are repeating occasionally around the blog and judging by the pictures and comments I get from you – no doubt you like brownies too!
It was quite a long time ago when Mor made amazing brownie chocolate cookies, that whenever I tasted them I swore I just had to try her recipe. So I swore, and then after about five minutes I forgot all about it and went to the gym or something 😉
Luckily today I saw Ed Kimber’s (of The Boy Who Bakes) perfect brownie chocolate cookies, and I immediately remembered thought about Mor’s cookies as well. I decided not to waste a single minute and finally just got into the kitchen, mixed and matched the two different recipes, and made these gluten free brownie chocolate cookies. They turned out even more delicious than I thought!
These are soft brownie chocolate cookies, super fudgey, cakey-yet-truffle-like in texture, and they are no less than glorious. The salt at the top refines the sweetness and makes them a bit more sophisticated. They are just so good and chocolatey and I urge you to try them really soon and not just tell yourself that you need to and then forget the recipe. Anyone who tastes them will faint with happiness. Trust me on that one 😊
Gluten Free Brownie Chocolate Cookies
For the cookies:
- 200 grams dark chocolate at least 60% cocoa solids
- 125 grams (1 stick) of butter
- 2 eggs
- 100 grams (1/2 cup) sugar
- 100 grams (1/2 cup) light brown sugar
- ¼ tsp. salt
- 130 grams rice flour or cornstarch
- 30 grams (3 tbsp.) dark cocoa powder
- 1 tsp. baking powder
For the topping:
- Some ground sea salt
Preheat the oven to 180c degrees and arrange baking papers on oven trays.
Chop the chocolate and put in a bowl. Add butter and melt together in the microwave or double boiler until everything is melted and the mixture is uniform.
In a bowl of a mixer with whipping attachment, place eggs, sugar, brown sugar and salt and beat at high speed for 5-6 minutes until you get an airy, fluffy and bright foam.
Lower the mixer speed and add in the melted chocolate mixture. Mix until combined for about a minute.
Add rice flour, cocoa powder and baking powder and mix slowly until you get a thick, chocolatey, shiny mixture.
Using 2 teaspoons or an ice cream scoop, create mounds of the mixture and place them wide apart on the baking paper.
Sprinkle some ground salt over the cookies.
Bake the cookies for 8-10 minutes or until they are swollen and cracked. As soon as the cookies come out of the oven, gently press them down with the bottom of a glass to flatten them a bit (optional).
Cool completely and serve.
- Keep the cookies in a sealed jar for up to 10 days.
- It is important to use dark chocolate with at least 60% cocoa solids for a good texture.
- You can also use plain flour if desired instead of rice flour or cornstarch.
- It is important not to omit the salt in the cookie dough, as it balances the sweetness of the cookies and emphasizes the chocolate flavor.
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