I not only broke down and made chewy gluten free chocolate cookies, but made them with chocolate chips to boot, for a double chocolate delight! I really wanted to duplicate the cookie recipe used in the Pizookies at BJ’s Restaurant Brewhouse. They serve you a warm cookie freshly baked in a large tin topped with 2 scoops of rich chocolate ice cream. They even add a square of Ghirardeli Chocolate. These cookies are to die for! Fortunately, theirs are made with gluten or I would be sharing one every time I visited there. Due to their calorie content I would not eat these cookies often, but they are a definite treat for guests and special events. These gluten free chocolate cookies are soft, chewy and rich in chocolate. Add walnuts or more chocolate chips. It’s up to you! Look for Pizookie recipe in tomorrow’s post!
Chewy Gluten Free Chocolate Cookies with Chocolate Chips Recipe
Makes 2-4 dozen average size cookies
Ingredients
| Ingredient | 2 Dozen | 4 Dozen |
| rice flour | 3/4 cup | 1 2/3 cups |
| potato starch | 2 T | 1/4 cup |
| tapioca flour | 2 T | 1/4 cup |
| almond flour meal | 2 T | 1/4 cup |
| xanthan gum | 1/2 t | 1 teaspoon |
| gluten-free baking powder* | 1/2 t | 1 teaspoon |
| gluten-free baking soda | 1/2 t | 1 teaspoon |
| sea salt | 1/2 t | 1 teaspoon |
| softened butter | 1 stick | 2 sticks |
| gluten-free milk chocolate and/or semi-sweet morsels (melted) | 3/4 cup | 1 1/2 cups |
| Dark brown sugar (firmly packed) | 3/8 cup | 3/4 cup |
| sugar | 1/4 cup | 1/2 cup |
| large egg(s) | 1 | 2 |
| Organic vanilla | 3/4 t | 1 1/2 teaspoons |
| gluten-free semi-sweet chocolate chips | 3/4 cup | 1 1/2 cups |
| Walnuts, chopped | 3/4 cup | 1 ½ cups |
Directions
- Pre-heat oven to 375°F.
- Combine flours, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.
- Combine butter, brown sugar and sugar in mixing bowl; blend on medium speed, scraping bowl as necessary, until creamy.
- Add eggs ,one at the time, allowing it to blend in; and add vanilla. Continue mixing until well blended.
- Pour in melted chocolate chips a little bit at a time, as not to scramble the eggs and mix thoroughly.
- Add flour slowly, to avoid it flying all over, and mix until smooth.
- Stir in chocolate chips and walnuts with a rubber spatula or by using your mixer’s dough hook (if you have one).
- Refrigerate dough until the melted chocolate sets up firmer, the consistency of cookie dough. You want it firm enough to form a ball, about an hour or so.
- Drop dough by heaping tablespoonfuls or with a cookie scooper/dropper, 2 inches apart a cookie sheet.
- Bake for about 11 minutes.
- Allow to cool for 4 minutes; remove from cookie sheet; and place on baking rack for cooling.
Tips
- Raw cookie dough may be refrigerated overnight, if you wish to split up the preparation and baking. Just make sure you leave the dough out to reach room temperature prior to forming cookies.
- To melt chocolate I used a glass bowl over a pot of water. Do not allow water to touch bowl. Allowed to melt while water boiled; stirring occasionally and removing from heat when I could only see about 10 chips that were not melted yet. Then continue to stir until all are dissolved.
- I did not add enough walnuts in my test recipe, but added more to the recipe above.
- In addition, I did not add enough chocolate chips to my test recipe, but added more to the recipe above.
It’s all up to your tastes, likes and dislikes. Either way you cannot go wrong!
*Most baking powders contain corn. If you are intolerant to corn use a corn-free baking powder or see this article for a substitution recipe or for a corn-free brand: Gluten Free Corn Free Baking Powder.
