I certainly haven’t felt my best over the last couple of weeks. The weather has been dreary, I didn’t get enough good night sleep and the beginning of the season somehow caught me off guard. But with every low comes a high, doesn’t it? The high for me was creating this amazing little treat. And, without doubt, they are the best glutenfree chocolate cookies I’ve ever made.
What makes this chocolate cookie better than any I’ve ever had before, is while they appear to be a simple dark chocolate cookie they behave like a brownie. Featuring a soft and chewy, chocolate fueled inside, mixed with a tender cookie-like crunch on the outside. The best of both worlds, if you ask me. And the perfect, simple little treat for when you’re not feeling on top of the world and need a little pick-me-up snack on a rainy sunday afternoon.
About the ingredients, they are pretty basic actually: butter, chocolate, eggs, sugar, vanilla, salt and two types of flours – ground almond meal and chestnut flour. In one of my batches I substituted the almond meal with soja flour which worked fine too, if you’re looking for a nut-free alternative. I haven’t tried substituting the chestnutflour with anything else yet, but I assume you could substitute it with another fine glutenfree flour. If you try, let me know how it worked out. And I’ll update as soon as I’ve made another batch. Regarding the chocolate, I did try with under 70% chocolate once, but I really feel that they only live up to their full potential when you use high quality chocolate with more than 70% cocoa.
That’s it from me this week. Today, I’ll keep my ramblings short. Because, honestly, I just wanna crawl back into bed and enjoy the quiet while dreaming of these chocolate cookies…
With lots of love,
Anna
P.s.: As always, please comment below or tag me in your creations #themellowkitchn and/or @themellowkitchn. It would be the best day ever! German recipe version below.
Best GF Chocolate Cookies
Seriously the best glutenfree chewy, brownie-like cookies I’ve ever had! They are lush, chocolatey, soft and chewy inside with a tender cookie-crunch on the outside. A match made in (chocolate) heaven! #glutenfree Facebook0GoogleTwitterPinterest0Email
Ingredients
- 200 grams dark chocolate, at least 70%
- 40 grams unsalted butter
- 2 eggs
- 1 pinch of salt
- 140 grams turbinado sugar
- 30 grams chestnut flour
- 25 grams almond flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- flaky sea salt
Instructions
- Preheat the oven to 180°C/350°F and line a baking sheet with parchment paper.
- Place a heat-proof, metal bowl over a pan filled 1/4 with water, making sure the bowl doesn\'t touch the water. Roughly chop the chocolate and add to the bowl together with the butter. Bring water to a boil and let melt slowly over simmering water, stirring occasionally. Once melted completely set aside to cool.
- Meanwhile, whisk the eggs with a pinch of salt, slowly adding the sugar. Whisk with the handheld mixer until light and fluffy.
- In a small bowl combine the flours, cocoa powder and baking powder.
- Add vanilla to the chocolate mixture and slowly pour into the egg mixture. Add flour mixture and stir to combine.
- With the help of an ice-cream scoop or two tablespoons, take 1 big spoon of dough at a time and place it on your prepared baking sheet. You should have 12-14 cookies. Sprinkle with flaky sea salt and bake for 12 minutes.
- Transfer cookies to a cooling rack and let cool entirely before eating.
Die Besten GF Schokokekse
Mit Garantie, die besten glutenfreien, saftigen, brownie-ähnelden Kekse, die ich je hatte! Ein saftiger, schokoladiger, weicher Kern umhüllt von einem zarten Keksknusper. Eine himmlische Schokoladekomposition! #glutenfrei Facebook0GoogleTwitterPinterest0Email
- Prep Time: 10m
- Cook Time: 12m
- Total Time: 22m
- Yield: 12 cookies
- Category: baking, snack, sweets, Vegetarian
Ingredients
- 200 grams dunkle Schokolade, mind. 70%
- 40 grams Butter
- 2 Eier
- 1 Prise Salz
- 140 grams Turbinado Zucker od. brauner Zucker
- 30 grams Kastanienmehl
- 25 grams gemahlene Mandeln
- 2 EL Kakaopulver, ungesüßt
- 1 TL Backpulver
- 1 teaspoon Vanilleextrakt
- Meersalzflocken od. Flor de Sal
Instructions
- Heize das Backrohr auf 180°C/350°F vor und bereite ein Backblech mit Backpapier vor.
- Stell einen kleinen Topf gefüllt zu 1/4 mit Wasser auf den Herd und stell eine hitzefeste, Metallschüssel darauf. Achte darauf, dass die Schüssel das Wasser nicht berührt. Gib die grob gehackte Schokolade sowie die Butter in die Metallschüssel und bring das Wasser zum kochen. Lass die Schokolade langsam über Wasserdampf schmelzen und rühre dabei ab und zu um.
- In der Zwischenzeit schlag die Eier mit einer Prise Salz auf. Mixe mit dem Handmixer während du langsam den Zucker hinzufügst, bis die Eier hellgelb und cremig sind.
- Mische in einer kleinen Schüssel Mehl, gemahlene Mandeln, Kakaopulver und Backpulver.
- Füge die Vanille zur geschmolzenen Schokolade hinzu und gib diese langsam zur Eiermischung während du weiterhin auf niedriger Stufe mixt. Füge die Mehlmischung hinzu und rühre kurz um bis du eine homogene Masse hast.
- Mit der Hilfe eines Eisportionierers oder 2 Esslöffeln stich jeweils 1 großen Löffel Teig ab und gib diesen auf das vorbereitete Backblech. Aus dem Teig lassen sich ca. 12-14 Kekse abstechen. Streue ein paar Salzflocken über jeden Keks und backe sie für 11-12 Minuten bei 180°C. Die Kekse sollten noch weich im Kern sein.
- Leg die Kekse auf ein Kuchengitter und lass sie komplett auskühlen bevor du sie genießt.
P.p.s.: I adapted this recipe from The Foodscape’s Brookies recipe, making it glutenfree and adapting the method to my liking. But I wanna send a big shout out to Winola for her delicious recipe!
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