Deep rich chocolate flavor packed into a very thin cookie studded with plenty of chocolate chips; this is the second of three delicious cookies I'm sharing this week. I've made these Delicate Chocolate Cookies many times. After almost a year, these are still my all-time favorite chocolate cookie. Loosely adapted from the cookie made famous by Dorie Greenspan, this recipe is now officially my favorite gluten free version.
I tend to go into a bit of a baking frenzy when I am looking forward to seeing my sweet friend and bringing her treats. These cookies will be tucked into my bag along with the Lemon Crinkle Cookies. I hope that she loves them as much as we do!
Delicate Chocolate Cookies - Gluten Free
adapted from this original recipe for Delicate Chocolate Cookies
recipe makes 4 dozen very thin cookies
1/2 cup brown rice flour
1/2 cup tapioca starch
1/4 cup almond flour
3/4 cup dutch processed dark cocoa powder
1/4 teaspoon xantham gum
1 teaspoon kosher salt
1/2 teaspoon baking soda
8 ounces butter, room temperature
1 cup packed light brown sugar
2/3 cup white sugar
2 teaspoons vanilla
2 eggs
2 cups semi sweet or dark chocolate chips, subbing 1/2 white chocolate chips works also very well
Preheat the oven to 375 degrees. Line two baking sheets with silpat mats or parchment paper. Whisk together the dry ingredients and set aside.
Beat the softened butter at medium speed for 2-3 minutes, or until completely smooth. Add the sugars and beat for another 3 minutes or so, until well-blended and fluffy. Beat in the vanilla.
Add the eggs, one at a time, beating for a minute or so after the addition of each egg. The mixture should be very fluffy. (It should be almost the consistency of whipped cream or mousse at this point.)
Reduce the mixer speed to low and add the dry ingredients in three separate stages. Mix only until each addition is incorporated. Stop the mixer and combine the chocolate chips in with a spatula.
Spoon the dough by heaping tablespoons onto the baking sheets, leaving at least 2 inches between spoonfuls. Place the dough in the fridge in between batches of cookies.
Bake the cookies for 10 minutes, or just until they are crisp on the edges and a bit gooey still in the center. When the cookies are done, allow them to cool on the baking sheets for 1-2 minutes. Then, very carefully, using a thin metal spatula, transfer them to wire racks to cool completely.
Repeat with the remainder of the dough, cooling the baking sheets between batches. Enjoy!
Click here for printable recipe
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