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--- gluten_free_fudgy_chocolate_expresso_cookies [2024/05/18 14:00] – [Ingredients] karin
+++ gluten_free_fudgy_chocolate_expresso_cookies [2026/07/08 09:43] (current) – karin
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * 8 oz. unsweetened chocolate
+  * 6 oz. unsweetened chocolate
   * 4 oz. dark chocolate
-  * 8 oz. semisweet chocolate chips
+  * 1/2 c. vegan butter (soy-free, sunflower free)
-  * 1/2 c. butter
+  * 6 T. cocoa powder
   * 2 c. sugar
   * 1 T. instant espresso powder
   * 4 eggs
   * 2 t. vanilla
-  * 2/3 c. gluten-free flour
+  * 2/3 c. [[https://www.amazon.com/dp/B00HGIQJV8|gluten-free flour]]
   * 1/2 t. baking soda
   * 1/2 t. salt
+  * 8 oz. dark chocolate chips
 ===== Directions =====
-  * Melt the butter, unsweetened chocolate, and the bittersweet chocolate in the microwave, stirring every 30 sec., until melted. Set aside.
+  * Melt the vegan butter, unsweetened chocolate, and the 4 oz. dark chocolate in the microwave, stirring every 30 sec., until melted. Stir in the cocoa powder and 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.
+  * In a large bowl, combine the sugar, egg, espresso 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 chocolate chips.
+  * 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 8 oz. dark 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.
+===== Notes =====
+  * Normally I just use 8 oz. of baking chocolate in this recipe, but the baking chocolate I was using (Guittard) comes in 6 oz. packages and I didn't want leftovers so I substituted in 6 T. baking cocoa for the missing 2 oz. of baking chocolate. I don't notice any difference.
+  * I make this with vegan margarine so that people with a dairy allergy or lactose intolerance can eat them, but if you are not worried about that you can use butter instead.
+  * Note to myself re:baking: Use small cookie scoop; 8 cookies per tray. No need to flatten cookie balls.
 ===== Source =====
   * A gluten-free version of my [[http://karinhowe.com/recipes/fudgy_chocolate_expresso_cookies|Fudgy Chocolate Expresso Cookies]]
-  * Yield: 83 cookies (85 calories each)
+  * Yield: 74 cookies
+  * Last updated: 7/8/26
 {{tag>type:dessert type:cookies type:gluten_free ingredient:chocolate ingredient:coffee book:chewy_gooey_crispy_crunchy_melt_in_your_mouth_cookies}}