Gluten-Free Chocolate Brownie Cookies
10 ounces bittersweet chocolate, 60-70% cacao mass, coarsely chopped, divided use
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
1 teaspoon vanilla extract
2 large eggs, room temperature
½ cup + 2 tablespoons organic granulated sugar
½ teaspoon fine sea salt
¼ cup + 2 tablespoons flour (cassava, sweet rice, or GF AP flour)
2 tablespoons tapioca flour
¾ teaspoon baking powder
flaky salt such as Maldon, for sprinkling
- Position racks in the upper and lower thirds of the oven and preheat to 350ºF. Line two cookie sheets with parchment paper.
- Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 6 oz of the chocolate and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot to the touch. Remove from the heat and keep warm.
- In a small bowl, sift together the flour, tapioca flour, and baking powder and set aside.
- Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high until the mixture triples in volume and is very light and fluffy, 5 minutes. (You can also do this in a large bowl with an electric egg beater or a whisk and buff your arms.)
- Turn the mixture to low and stir in the vanilla until just combined, then the warm (but not too hot!) chocolate/butter mixture.
- Add the flour mixture and beat on low speed until just combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces chopped chocolate.
- If the batter is very runny, let it cool for a few minutes until it firms to a consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches apart. Top each cookie with a few chunks of chocolate and a pinch of flaky salt.
- Bake the cookies until puffed and cracked and the edges are set, 8-12 minutes, rotating the pans front to back and top to bottom halfway though baking. Let cool slightly and enjoy warm or at room temperature.
- Extra cookies keep well in an air-tight container for up to 4 days.
They key to getting the pretty crackles on top is making sure the chocolate/butter mixture is warm enough to partially dissolve the sugar, but not so hot as to cook the eggs. It should feel pleasantly warm to the touch, like you could take a bath in it, but not hot enough to scald your finger.