Double Chocolate Cookies (Gluten-Free)
These GF chocolate cookies are amazing. Tender and chewy they are delicious! If you are a chocolate lover these cookies are perfect to freeze for future cravings.
Ingredients
- 1 cup unsalted butter (2 sticks 226gr)
- 1 cup buckwheat flour
- 1 cup corn starch
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- Pinch of salt
- 1/3 cup cocoa powder
- 1/4 cup dark brown sugar
- 3/4 cup white granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 150 gr chocolate chunks
Instructions
- Cut butter into large pieces of the same size, so that it melts evenly, and cook in a medium saucepan over medium-low heat. Don´t stop stirring until it browns, the process takes approximately 5 minutes. Pour the butter into a large bowl and let cool for about 5 minutes.
- Whisk buckwheat flour, corn and tapioca starch, baking soda, salt, and cacao in a medium bowl.
- Add the sugars to the butter and mix well. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract.
- Stir the dry ingredients into the mixture and mix until just combined.
- Finally, add 3/4 of the chocolate chunks.
- Let dough chill for at least one hour.
- Preheat oven to 350ºF.
- Line baking sheets with parchment paper or silicone mats.
- Drop large balls of cookie dough on the prepared sheets, spacing them an inch or so. Use your fingers to gently press down on the balls and flatten them slightly. Place the remaining chocolate chunks on the surface of the cookies.
- Bake for 10 minutes.
- Let cool before removing.
Notes
- Cookies can be stored in an airtight container at room temperature for up to 5 days. Once they have cooled completely, you can freeze them in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating.