Semi sweet chocolate, unsweetened chocolate, and cocoa combine to give these moist, chewy cookies a rich depth of flavor that goes well with a cup of cold milk or cup of hot coffee. They are quick and easy to make, and oh so wonderful. I dare you to be able to tell the difference if you make the gluten-free version.
Triple Chocolate Fudge Cookies
Makes approx. 4 dozen
1½ cups all-purpose flour or 1½ cups gluten-free baking blend (see below) plus 1/4 cup tapioca flour
½ cup unsweetened cocoa powder (my favorite is Double-Dutch Dark Cocoa from King Arthur Flour)
1 teaspoon baking soda
1 teaspoon salt
6 oz. (about 1 cup) chocolate chips
6 oz. unsweetened baking chocolate
1½ sticks butter, softened
1½ cups brown sugar, packed
1 teaspoon vanilla
3 eggs
2 cups semi sweet chocolate chips
Preheat oven to 325°.
Sift together flour (or gluten-free baking mix and tapioca flour), cocoa, baking soda and salt; set aside.
Melt chocolate chips and unsweetened chocolate in double boiler or microwave on high in one minute increments. Stir to complete melting; set aside.
Beat butter and brown sugar in mixer bowl until light and fluffy. Add eggs one at a time, scraping down sides of bowl after each addition. Add vanilla and melted chocolates and beat at low speed until blended. Add flour mixture and beat on low until thoroughly combined. Stir in 2 cups chocolate chips. Drop batter by 2 tablespoonfuls onto greased or parchment-lined cookie sheets. Bake for 12 minutes. Cool for 5-10 minutes before removing to racks to cool completely.
Gluten-free flour blend:
4 cups Authentic Foods Superfine Brown Rice Flour + 1-1/3 cups potato starch (not potato flour) + 2/3 cup tapioca flour (also called tapioca starch). Mix together and store in an airtight container.
This recipe is adapted from Death By Chocolate by Marcel Desaulniers.
