Ingredients
Scale
- 1 cup gluten free flour blend
- 1/4 cup unsweetened cocoa or cacao powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 7 ounces chopped dark chocolate or semisweet chocolate
- 1/2 cup unsalted butter
- 2/3 cup packed organic brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin spice flavor baking chips or butterscotch chips
- optional: Flake Salt for sprinkling
Instructions
- Preheat your oven to 375F. Line a baking sheet tray with parchment paper and set aside.
- Combine the dry ingredients into a bowl: flour, cocoa, baking powder and sea salt.
- Over low heat in a small saucepot or double-boiler, melt the chocolate and butter. Once melted, remove from the heat and let cool.
- In a stand mixer bowl, add in the sugars, eggs and vanilla. Beat on high for 3 minutes. Scrap the sides down and turn the speed to low. Slowly add in the melted chocolate and butter mixture. Mix on low for 1 minute.
- Add in the dry ingredients in 3 parts, letting the batter fully mix together before adding in the next part. Repeat and finish when everything is just combine (try not to over mix). Add in 1/2 of the baking chips – fold in with a wooden spoon or spatula.
- Scoop the cookie batter onto the baking tray using a small ice cream scoop. Top each cookie with 6-8 more baking chips and a sprinkle of flake salt.
- Bake for 6-8 minutes. Remove from the oven at once and let cool on a wire rack. Repeat until all the cookie batter has been used.
- Prep Time: 10
- Cook Time: 10
- Category: baking
- Method: oven
- Cuisine: dessert