8 oz. unsweetened chocolate

4 oz. dark chocolate

1/2 c. soy-free Earth Balance

2 c. sugar

1 T. instant espresso powder

4 eggs

2 t. vanilla

2/3 c. gluten-free flour

1/2 t. baking soda

1/2 t. salt

8 oz. semisweet chocolate chips

Melt the Earth Balance, unsweetened chocolate, and the dark chocolate in the microwave, stirring every 30 sec., until melted. Set aside.

In a large bowl, combine the sugar, egg, expresso powder and vanilla. Beat for 5 min. on medium speed. Pour in the chocolate mixture and beat until combined.

Combine the gluten-free flour, baking soda and salt in a small bowl. Add to the chocolate mixture and stir until combined. Stir in the semisweet chocolate chips.

Place the dough in the fridge and refrigerate for 1 hr. until dough is firm.

Preheat oven to 350º F

Spoon dough by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Return dough to fridge in between batches (it melts quickly in the heat!)

Bake cookies for 10 min., rotating front-to-back and top-to-bottom halfway through the cooking time. Cookies will look underdone when removed from oven - DO NOT BE FOOLED. Cool on cookie sheets for 5 min. and then remove to wire rack to cool completely.

This year was the first year I made these cookies dairy-free. That worked fine. I normally wouldn't, since they can't be vegan because the eggs are so structurally important to this recipe, but we had someone this year who was gluten-free and dairy-free but fine with eggs, so making these dairy-free meant there was another type of cookie they could eat.

A gluten-free version of my Fudgy Chocolate Expresso Cookies

Yield: 76 cookies