Gluten-Free Quadruple-Chocolate Cookies
This recipe for decadent, gluten-free, quadruple-chocolate cookies includes — you guessed it — four different types of chocolate: unsweetened chocolate, semisweet chocolate, milk chocolate, and chocolate chips. For a simple variation, try white chocolate chips in place of the semisweet chocolate chips.
Preparation time: 30 minutes
Cooking time: 11 minutes
Yield: 48 cookies
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
4 ounces milk chocolate, chopped
1/2 cup butter
3/4 cup granulated sugar
2/3 cup brown sugar
1/4 cup (30 grams) sorghum flour
1 tablespoon (10 grams) potato starch
1 tablespoon (7 grams) tapioca flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup mini semisweet chocolate chips
In a heavy, medium saucepan over low heat, melt together the unsweetened chocolate, semisweet chocolate, milk chocolate, and butter.
Stir until smooth and then remove from heat.
In a large mixing bowl, beat the eggs until they’re combined. Gradually add granulated sugar and brown sugar, beating on high speed until the mixture is thick, light, and lemon-colored.
This should take about 5 minutes.
Beat in the melted chocolate mixture.
In a small bowl, combine the sorghum flour, potato starch, tapioca flour, salt, and baking powder and stir with a wire whisk to combine. Add to the batter and mix well, and then stir in the chocolate chips.
Let the batter stand for 25 minutes at room temperature. Preheat the oven to 350 degrees F.
Line cookie sheets with Silpat liners or parchment paper. Drop the batter by spoonfuls onto the prepared sheets, about 3 inches apart.
Bake for 9 to 11 minutes, or until the cookies are just set.
Let the cookies cool on the cookie sheets for 2 minutes and then pull the parchment paper with the cookies onto a wire rack to cool completely.
Per serving: Calories 94 (From Fat 51); Fat 6g (Saturated 3g); Cholesterol 23mg; Sodium 21mg; Carbohydrate 11g; Dietary Fiber 1g; Protein 1g.