Gluten Free Chocolate Brownie Cookies

Ingredients:

• 1 1/3 cups semi sweet chocolate (225 grams) *you can sub out milk chocolate
• 1/2 stick of unsalted butter (55 grams)
• 1/3 cup of gluten free flour mix (45 grams) *we like Bob’s 1:1 Ratio GF Flour
• 1/3 cup of dutch cocoa (30 grams) *you
• can sub out unsweetened cocoa if needed
• 1/2 teaspoon baking powder
• 2 eggs
• 1/2 cup granulated sugar (100 grams)
• 1/4 cup brown sugar (55 grams)
• 1 teaspoon vanilla
• 1 teaspoon salt
• Optional additions: toasted nuts, coco nibs, dried fruit, mini marshmallows

Directions:

1. Melt butter and chocolate seperately.
   Combine them together and set aside.
2. Whisk together the sugar, brown sugar,
   eggs, and salt on a high speed. Whip for
   several minutes until the mixture is a light
   yellow color.
3. Meanwhile, combine the flour, cocoa, and
   baking powder together. Break up any
   clumps you find.
4. Add the warm melted chocolate mixture
   to the egg mixture. Carefully fold the batter
   into one another until it is fully combined.
5. Slowly add in the dry ingredients in the
   batter. Do not overmix. Stop as soon as it all
   comes together.
6. Scoop out cookies on a prepared baking
   pan and place in the cooler to allow them to
   firm up. This takes at least 30 minutes.
7. Once chilled, place the cookies in the oven
   and bake at 350 degrees Fahrenheit until
   they just start to set in the middle. This will
   take about 12 minutes.

RECIPE FROM JEN BARNEY
MERINGUE BAKERY & CAFE
WWW.MERINGUEBAKERYCAFE.COM