Ingredients
Equipment
Method
Making the Dough
- Set up a double boiler over medium-low heat. Combine the unsalted butter and chopped dark chocolate. Stir constantly until completely smooth and glossy. Remove from heat and cool for 10 minutes.
- In a stand mixer fitted with a whisk attachment, combine the room-temperature eggs, granulated sugar, and light brown sugar. Whip on medium-high speed for exactly 5 minutes until pale, thick, and falling in ribbons.
- Turn the mixer to the lowest speed. Slowly stream the cooled melted chocolate mixture and vanilla extract into the whipped eggs until just combined.
- Whisk together the gluten-free flour, Dutch-process cocoa powder, and baking powder. Gently fold this dry mixture into the wet batter using a rubber spatula until no flour streaks remain.
- Fold in 3/4 cup of the semisweet chocolate chips, reserving the rest. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C). Scoop 3-tablespoon mounds of chilled dough onto a baking sheet lined with unbleached parchment paper. Bake for 10-12 minutes until edges are set, tops are crinkled, and centers are slightly soft.
- Remove from the oven. Immediately press the reserved semisweet chips into the hot cookies and sprinkle generously with coarse sea salt flakes. Cool on the pan for 10 minutes before transferring to a wire rack.
Nutrition
Notes
Tip 1: Weighing your gluten-free flour ensures the most accurate, fudgy texture.
Tip 2: Do not overbake! Pull them out when the deep cracks still look slightly glossy and wet inside.
Tip 2: Do not overbake! Pull them out when the deep cracks still look slightly glossy and wet inside.