Thursday, July 23, 2015

Gluten Free Chocolate Chunk Cookies

These amazingly  gooey chocolate cookies are posted today in celebration of a very special event.  I am now a contributing author for!  Munchyy is a blog site that has all sorts of tips and recipes for gluten free living.  My first post title is, " 10 Most Chocolate, More Chocolate and the Most Chocolatiest Gluten Free Desserts", so I thought these decadent chocolate cookies were a fitting way to celebrate.  I hope you go check it out.
 Gluten Free Chocolate Chunk Cookies
Goodies Gone Gluten Free

Now back to these Gluten Free Chocolate Chunk Cookies.  Did I say they were amazing?  I think I did.  They are soft and chewy with a crackly top and big chunks of melty chocolate in every bite.
Celebrate with me, and make a batch yourself!

Recipe from:  Goodies Gone Gluten Free
Adapted from:  Martha Stewart
click here for Printable Recipe

8 oz. semisweet chocolate chips
4 Tbsp. butter
2/3 cup plus 1/4 cup gluten free flour blend (I used the Flour Blend on the blog)
1/2 tsp baking powder
1/2 tsp xanthan gum (unless you are using a blend that contains it)
1/2 tsp. salt
2 large eggs
3/4 cup packed light brown sugar
1 tsp vanilla extract
1 package (12 oz) semisweet (or dark) chocolate chunks

Preheat oven to 350 degrees.  Heat chopped chocolate and butter in a microwave safe bowl in 20-second increments, stirring in between, until almost melted.  Do not overheat.  in another bowl, whisk together 2/3 cup of flour, baking powder, xanthan and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy.  Reduce speed to low, beat in melted chocolate.  Mix in flour mixture until just combined.  Stir in chocolate chunks.  If the mixture is still too runny, add the extra 1/4 cup of flour and let it set for a few minutes until it thickens and won't run on the cookie sheet.

Drop heaping tablespoons of dough or use a cookie scoop, placing them 2 to 3 inches apart on parchment paper lined baking sheet.  Bake 10-12 minutes or until cookies are shiny and crackly yet soft in the center.  Cool on sheets 10 minutes, then transfer with a spatula to cooling racks.