These chocolate chocolate chunk cookies are are sort of like a brownie on the go. They are moist, chewy little melt-in-your-mouth brownie bites. That’s how I’d describe them. If that didn’t get you, nothing will! Definitely give these cookies a try. Oh, did I mention that they are also allergen friendly? If you use dairy-free, soy-free chocolate chips, and rice milk (I used milk chocolate & cow’s milk myself) they will be perfect for nearly all allergen-prone people.
- 1 1/4 cups Basic Gluten-Free Flour Mix (see note)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 1/3 cup milk (rice, soy, cow, etc)
- 2 teaspoons pure vanilla extract
- 2/3 cup granulated sugar
- 1 cup chocolate chunks or chips (dairy-free, soy-free if necessary)
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Combine the flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar, and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and milk, mixing on medium speed for 30 seconds. Add the vanilla and sugar. Mix for 20 seconds.
- Add the dry ingredients to the wet and mix on low speed, scraping down the sides of the bowl. Fold in the chocolate chunks.
- Scoop out the dough by heaping tablespoons and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls, moistening your hands again as necessary. (I just used the smallest Pampered Chef cookie scoop, and it worked well).
- Bake in the center of the oven for 12 minutes, until just set. Do not overcook, as chocolate burns easily. You want the inside to remain chewy, not dry.
- Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.
Cybele Pascal’s Basic Gluten-Free Flour Mix
4 cups superfine brown rice flour
1 1/3 cups potato starch (not flour)
2/3 cup tapioca starch
Combine all ingredients in a large zipper-top bag. Shake until well blended.
Source: The Allergen-Free Baker’s Handbook by Cybele Pascal