Fudgy Gluten-Free Brownie Cookies
Our easy Gluten-Free Brownie Cookies are everything you love about a brownie, in cookie form! They're fudgy & chewy, with beautiful glossy tops and amazing chocolate flavor.
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Servings: 20 Cookies
Equipment
- 1 Medium Cookie Scoop (1 1/2 Tablespoon capacity)
- Parchment Paper
- 1 Handheld Mixer (or whisk)
Ingredients
- 8 oz. semisweet, bittersweet, or dark chocolate chips (226 grams or 1 1/3 cup chocolate chips)
- 6 Tablespoons butter, cut into cubes (85 grams)
- ½ cup lightly packed brown sugar (100 grams)
- ⅓ cup sugar (67 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup gluten-free measure-for-measure flour, scooped and leveled or weighed (40 grams)
- ¼ cup unsweetened Dutch processed/dark cocoa powder (28 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mini chocolate chips (120 grams/4.2 oz)
Instructions
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
- Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 8 ounces chocolate chips. Melt in 15-20 second intervals on low heat, stirring in between each interval, until the chocolate is smooth and glossy. Set aside to cool slightly.
- Whip Eggs, Sugars & Vanilla. In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla. Use a hand mixer to beat the eggs mixture 2-3 minutes on medium speed, or until much lighter in color, doubled in volume, and the sugar is dissolved almost completely. (When you rub this mixture between your fingers, there should be almost NO grit. This is a critical step, so don't rush it!)
- Add Chocolate To Egg Mixture. Pour cooled melted chocolate mixture into the egg mixture and mix to combine.
- Add Dry Ingredients. Then, add gluten-free flour, dark cocoa powder, baking powder, and salt to the wet ingredients, and mix until just combined. (At this point, the cookie dough should look and feel like thick brownie batter.)
- Fold In Mini Chocolate Chips until evenly distributed in the cookie dough.
- Scoop & Bake Cookies. Working in batches, use a medium cookie scoop to portion 8 cookies per baking sheet. (The dough balls should be 1.5 Tablespoons in size.) Make sure the cookies have plenty of room around them to spread! Bake cookies 9-11 minutes in the preheated oven, or until set on the outside and just a little shiny in the middle. (Mine are usually done at 10-10 1/2 minutes!) Repeat until all cookies are baked.
- Cool Cookies Completely. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Enjoy once cooled & store leftover cookies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. If you use another 1:1 gluten-free flour blend, be SURE it contains xanthan gum or the cookies will not turn out properly.
- MEASURE FLOUR CORRECTLY! Adding even an extra Tablespoon or two of flour will drastically impact the spread of your cookies. Weigh the flour with a kitchen scale for best results, or use the scoop and level method to spoon flour into the measuring cup rather than scooping WITH the measuring cup, which packs too much flour into the recipe.
- For Thicker Cookies, you can reduce the baking powder to 1/4 teaspoon or omit it completely. Keep in mind cookies with less or no baking powder won't spread as much, but they'll be nice and thick!
- Don’t Rush The Eggs & Sugar! Make sure to beat the eggs and sugar the full 2-3 minutes to properly dissolve the sugar. It’s the key to the shiny, crinkly tops we’re going for!
- Get Them In The Oven Quickly. To make sure you get that glossy, crackly brownie top to your cookies, get them in the oven as soon as possible once your batter is mixed. The longer you wait, the less glossy and crackly they’ll be. Even 3-5 minutes makes a big difference!
Video
Find the recipe:
sweetsandthankyou.com/brownie-cookies/