Ingredients
Scale
- 2 cups semi sweet chocolate chips
- 3 tablespoons butter, room temperature
- 2 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup gluten free flour blend
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup extra large/mega chocolate chips
Instructions
- In a small saucepot, melt the chocolate chips and butter together over very low heat. Use a rubber spatula to slowly stir the chocolate together while they melt. When they are almost melted, turn the heat off and continue to slowly stir them together until fully melted.
- In a stand mixing bowl, combine the eggs, sugar and vanilla extract. Whip on high for 5 minutes or until it turns very pale yellow in color.
- Turn the mixer to low, and slowly pour in the melted chocolate and butter. Mix until just combine (do not over mix).
- Using a rubber spatula, fold in the flour, baking powder and salt into the chocolate batter. Fold until there isn’t any flour and everything is combine.
- Place in a refrigerator covered with plastic wrap for at least 30 minutes. Meanwhile, preheat your oven to 375F.
- Place parchment paper on a baking sheet tray. Spoon 1 heaping teaspoon of cookie batter out for each cookie. Place the cookies 2 inches apart. Add in one extra large/mega chocolate chip to the center of each cookie – pressing down very slightly.
- Bake for 7 minutes. Remove from the oven and slam the pan down on your countertop to deflate the cookies. Immediately and carefully, remove the cookies from the pan to a wire rack to cool.
- Best if enjoyed warm.
- Prep Time: 40
- Cook Time: 7
- Category: dessert
- Method: bake
- Cuisine: cookies