Name: Gluten-Free Double Chocolate Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: White sugar - 1 ½ cups; Cocoa powder - ½ cup; Rice flour - ¼ cup; Tapioca flour - ¼ cup; Sorghum flour - ¼ cup; Chestnut flour - ¼ cup; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Xanthan gum - ¼ teaspoon; Chocolate chips - 4 ounces; Butter - ½ cup; Gluten-free vanilla extract - 1 teaspoon; Eggs - 2; Chocolate chips - 4 ounces

Ingredients for - Gluten-Free Double Chocolate Cookies

1. White sugar 1 ½ cups

2. Cocoa powder ½ cup

3. Rice flour ¼ cup

4. Tapioca flour ¼ cup

5. Sorghum flour ¼ cup

6. Chestnut flour ¼ cup

7. Baking soda ½ teaspoon

8. Salt ½ teaspoon

9. Xanthan gum ¼ teaspoon

10. Chocolate chips 4 ounces

11. Butter ½ cup

12. Gluten-free vanilla extract 1 teaspoon

13. Eggs 2

14. Chocolate chips 4 ounces

How to cook deliciously - Gluten-Free Double Chocolate Cookies

1 . Stage

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.

2 . Stage

Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.

3 . Stage

Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.

4 . Stage

Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.

5 . Stage

Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.

6 . Stage

Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.