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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.

Servings: 18 cookies

Ready time: 20 minutes


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

2 eggs

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.

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