Secret Ingredient Crispy Chocolate Cookies Gluten Free Recipes

SECRET INGREDIENT CRISPY CHOCOLATE COOKIES (GLUTEN FREE)

Secret Ingredient Crispy Chocolate Cookies (Gluten Free) image

Provided by Jane Bonacci @ 2019 The Heritage Cook

Time 45m

Number Of Ingredients 11

Ingredients

2-1/4 cups (270 g) all-purpose flour or gluten-free flour blend
1/2 cup (45 g) unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick + 5 tbsp unsalted butter, at room temperature
3 tbsp creamy peanut butter, almond butter, or other alternative butter
1 cup (200 g) granulated sugar
1 cup (200 g) firmly packed brown sugar
2 large eggs, beaten
2 tsp vanilla extract
2 cups (340 g) chocolate chips or chopped chocolate

Steps:

Heat the oven to 375°F. Line two baking sheets with parchment paper or use a Silpat.
Make the Cookie Dough: Whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
In the bowl of your stand mixer, combine the butter, peanut butter, and both sugars, beating until the dough cleans the sides of the bowl, 2 to 3 minutes. Scrape the beater, sides and bottom of the bowl, and then add the eggs and vanilla, mixing on medium-low speed until light and fluffy.
Mix in the dry ingredients in thirds, beating until just combined after each addition. Scrape the bowl and beater again to incorporate any extra dry ingredients. Stir in the chocolate chips. Refrigerate the dough for 20 to 30 minutes until fairly firm.
Bake the Cookies: Use a 2 tbsp spring-loaded ice cream scoop to portion the dough in balls and place 2-inches apart on the prepared baking sheets. Bake the cookies 9 to 10 minutes or until the tops look dry. Let the cookies cool on the baking sheet for a couple of minutes then transfer to a wire rack to cool completely.
Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

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