Description
Fudgiest gluten-free brownie cookies deliver rich chocolate indulgence without wheat flour. Rich chocolate chips and cocoa create irresistible texture that melts in your mouth, satisfying deep dessert cravings with intense flavor.
Ingredients
Scale
Main Ingredients:
- 1 cup semi-sweet chocolate chips
- ⅓ cup (75 grams) unsalted butter, sliced into 5 pieces
- 2 large eggs, room temperature
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
Flour and Dry Ingredients:
- ¾ cup gluten-free all-purpose flour (Cup4Cup gluten-free flour recommended)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Finishing Ingredients:
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips or miniature chips
Instructions
- Warm the oven to a moderate temperature of 325°F, ensuring the rack is positioned in the center. Prepare baking surfaces with parchment paper or silicone mats to prevent sticking.
- Create a chocolate base by gently melting butter and chocolate chips in a saucepan, stirring consistently until mostly smooth. Remove from heat and continue stirring until fully incorporated. Let the mixture rest and slightly cool.
- In a spacious mixing bowl, combine sugars, eggs, and vanilla extract. Whisk vigorously until the mixture becomes uniform and slightly aerated. Gradually fold in the melted chocolate mixture, blending until silky and consistent.
- Introduce dry ingredients – gluten-free flour, cocoa powder, leavening agent, and salt – into the wet mixture. Mix thoroughly, ensuring no flour clumps remain. Gently fold in remaining chocolate chips, distributing evenly throughout the dough.
- Using a cookie scoop, portion uniform dough balls onto prepared baking sheets, spacing them adequately to allow spreading during baking.
- Slide the trays into the preheated oven and bake until cookies develop characteristic surface cracks and edges appear set. Monitor closely to prevent over-baking, which could compromise moisture.
- After removing from oven, allow cookies to rest on baking sheets, permitting initial cooling and firming. Transfer to a wire rack to complete cooling and achieve optimal texture.
Notes
- Achieve the ultimate fudgy texture by carefully melting chocolate and butter, removing from heat when almost fully melted to prevent burning.
- Use a medium cookie scoop for consistent sizing, ensuring even baking and professional-looking cookies every time.
- Watch baking time closely, as just 1-2 minutes can transform these cookies from perfectly fudgy to dry and crumbly.
- Let cookies rest on the baking sheet for 10 minutes to firm up and develop a delicate, crackling top surface.
- Gluten-free flour blend works magic here, creating a rich, indulgent treat that rivals traditional brownie recipes.
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain maximum moisture and decadent flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg