Gluten Free Dark Chocolate Espresso Cookies
Gluten-free double dark chocolate espresso cookies are a delicious twist on the classic chocolate chip cookie
Servings: 15 cookies
Ingredients
- 1 cup gluten free 1:1 flour
- 3/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 5 tbsp butter softened
- 5 tbsp avocado oil
- 1/2 cup sugar
- 2/3 cup brown sugar
- 1 egg
- 2 tsp espresso powder
- 1 tsp vanilla extract
- 6 oz dark chocolate chopped
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free 1:1 flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
- Cream the Butter, Oil, and Sugars: In a large bowl, cream together the softened butter (or avocado oil) with granulated sugar and brown sugar until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Add the egg (or flax egg) and vanilla extract to the butter mixture. Beat until smooth and combined. Stir in the espresso powder until well incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix to keep the cookies tender.
- Fold in the Chocolate: Gently fold in the chopped dark chocolate or chocolate chips. The chocolate will melt slightly while baking, creating pockets of gooey chocolate goodness.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Refrigerate dough: While you can bake right away, this step makes all the difference in taste and texture. I like to rest in the fridge for at least 12 hours, ideally 24-36 hours.
- Bake the Cookies: Bake at 350 for 9-10 minutes, or until the edges are firm but the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.