This is the definitive chocolate monster-chunk cookie, with chocolate in the dough and chocolate chunks distributed throughout, adapted to be gluten-free. It’s an irresistible combination of chocolatey tastes and textures.
½ cup butter
12 ounces (375 grams) dark chocolate, cut into chunks
½ cup rice flour
½ cup quinoa flour
¼ cup cornstarch
¼ cup tapioca starch
½ teaspoon gluten-free baking powder
½ teaspoon salt
1 cups granulated sugar
2 teaspoons vanilla
Preheat oven to 350 F. Line 2 cookie sheets with parchment paper.
Melt together butter and 4 ounces (125 grams) chocolate in a heavy pot over low heat, stirring until smooth. Remove from heat. Cool slightly.
Combine rice flour, quinoa flour, cornstarch, tapioca starch, baking powder and salt in a bowl and set aside. In a large bowl, stir together eggs, sugar and vanilla, then blend in chocolate and reserved flour mixture. Stir in remaining chocolate chunks.
Place dough on prepared cookie sheet in 2-tablespoon mounds about 2 inches apart and bake for 12 minutes, or until cookies are glossy on the surface and soft inside. Do not overbake.
Allow cookies to set for 5 minutes. Remove from cookie sheet and let cool on a wire rack.