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 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 Ghirardelli 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 with 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
The perfect gluten free chewy chocolate chip cookie! You can't go wrong!
- 3/4 cup white or brown rice flour
- 2 Tablespoons potato starch
- 2 Tablespoons tapioca flour
- 2 Tablespoons almond meal/flour
- 1/2 teaspoon xanthan gum (or guar gum, if corn intolerant)
- 1/2 teaspoon gluten free baking powder*
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup gluten-free milk chocolate and/or semi-sweet morsels (melted)
- 1/4 cup + 2 Tablespoons dark brown sugar, firmly packed
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup gluten free semi-sweet chocolate chips
- 3/4 cup walnuts, chopped
- 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 egg, allowing it to blend in, and then 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.
*Most baking powders contain corn. If you are intolerant to corn use a corn-free baking powder such as Featherweight brand or see the following link for a substitution recipe: Gluten Free Corn Free Baking Powder, making it grain-free, or not.
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 chocolate to melt while water boils; stirring occasionally and removing from heat when you can only see about 10 chips that have not melted; remove from heat, continue to stir until all are melted.
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!
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