Gluten Free Bittersweet Decadence Cookies
Indulge in the ultimate chocolate lover's treat with these Gluten-Free Bittersweet Decadence Cookies, a perfectly rich and fudgy delight that melts in your mouth. Made with bittersweet chocolate, cocoa powder, and a hint of vanilla, these cookies boast an intensely deep chocolate flavor with a shiny, crackled top and irresistibly soft center. Cornstarch and baking powder replace traditional flour, creating a naturally gluten-free cookie that's both tender and chewy. Quick and easy to prepare in under 30 minutes, these decadent cookies are ideal for satisfying sweet cravings or impressing guests at any gathering. Enjoy them warm for a gooey texture or pair them with a scoop of vanilla ice cream for the ultimate gluten-free dessert experience!
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Recipe Information
Ingredients
- 227 grams Bittersweet chocolate (chopped, or chips)
- 28 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Brown sugar (lightly packed)
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 20 grams Cocoa powder (unsweetened and sifted)
- 14 grams Cornstarch
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Melt the bittersweet chocolate and unsalted butter together in a heatproof bowl set over a pan of simmering water (double boiler method). Stir occasionally until smooth. Remove from heat and let cool slightly.
In a medium bowl, whisk together the cocoa powder, cornstarch, salt, and baking powder. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Beat with a hand mixer or stand mixer on medium speed until light and thick, about 3 minutes.
Slowly mix the melted chocolate and butter mixture into the sugar-egg mixture until fully incorporated.
Add the dry ingredients (cocoa powder mixture) to the wet ingredients and gently fold together with a spatula until just combined. The dough will be soft and slightly sticky.
Using a cookie scoop or tablespoon, drop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the tops are shiny and cracked but the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these cookies slightly warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 366.5 g | 133% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 303.8 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 294 mg | 23% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
