Chewy, Fudgy Gluten-Free Brownie Cookies

yields: cookies

prep time: 10

cook time: 10

total time: 20

These gluten-free brownie cookies are everything you love about brownies in an easy-to-make cookie. Think crisp edges, chewy fudgy centers, crinkly tops, and rich deep chocolate flavor.

5 from 4 reviews

Ingredients

10 tablespoons (140 g) unsalted butter, melted
7 oz bittersweet chocolate, chips or chopped chocolate (60-70%)
2 large eggs, room temperature
125 g (½ cup + 2 tablespoons) granulated sugar
125 g (½ cup + 2 tablespoons) dark brown sugar, preferably organic
1.5 teaspoon pure vanilla extract
40 g (¼ cup + 2 tablespoons) dutch-processed cocoa powder, or natural unsweetened cocoa powder, see note
50 g (¼ cup + 3 tablespoons) super-fine blanched almond flour, or sub 34g buckwheat flour
50 g (¼ cup + 1 tablespoon) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
¼ teaspoon baking soda
¼ teaspoon kosher salt

INSTRUCTIONS

Preheat the oven to 350°F.
Melt the butter and chocolate together either in the microwave or in a saucepan. If melting in the microwave, place the chopped chocolate in a microwave-safe bowl. Put the butter over the chocolate, then microwave for 45-60 seconds, depending on the power of your microwave. Stir, then heat in 15 second increments, until the butter is completely melted. Stir to melt the chocolte until completely smooth. If using a saucepan, place the chopped chocolate in a medium heat-proof bowl. Melt the butter in a small saucepan over medium heat. Pour the melted butter over the chocolate chips into the mixing bowl. Let sit for 2-3 minutes then stir to melt the chocolate until completely smooth.
Sift the cocoa powder over the melted chocolate and add the vanilla extract, whisking until smooth.
In a separate large mixing bowl with a hand mixer or a stand mixer with the whisk attachment, whip the eggs and sugars together over medium-high speed for 4-5 minutes, until very pale and fluffy.
Pour the melted chocolate mixture into the whipped eggs, mixing until combined.
Sift the dry ingredients into the batter and fold the batter until completely mixed. It will seem very soft for cookie dough.
Use a medium cookie scoop to scoop a ball of about 2 tablespoons of dough onto a parchment-lined baking sheet, spacing them 2-inches apart. Bake for 9-11 minutes, until the cookies are puffy, the edges are just crisp when gently touched, and the center still look gooey and underbaked. Remove from oven and let cool on the baking sheet for 5 minutes, then use a thin metal spatula to transfer to the cookies to a wire rack to cool.
Enjoy warm or let cool completely. Store baked cookies in an airtight container for up to 3 days. If you need to store them longer, freezing is the way to go. Cooled, baked cookies can be stored for up to 6 months in airtight bag or container. Unthaw on counter when you'd like to eat them.
For the best results, I recommend baking only what you need and freezing the remaining dough (see below for instructions on freezing the dough).

Video

Notes

Aim to underbake the cookies slightly. You want to achieve that perfect balance where the edges are set and chewy, but the centers stay soft and fudgy—just like a brownie! To do this, bake them until the tops look set but still have a little shine. When removed from the oven, the heat of the pan will continue baking the cookies, and as they cool, they’ll continue to firm up, leaving you with the ultimate chewy, gooey texture.

Store cookie dough balls in an airtight container or bag in the fridge for up to a week or in the freezer for up to 6 months. First, chill the cookie dough balls in a single layer on a baking sheet until firm—about 15 minutes in the freezer or an hour in the fridge. Once set, transfer to a freezer bag or airtight container to store for longer.

When you’re ready to bake, you can go straight from fridge or freezer to oven! If the dough has been frozen for longer than an hour, add 1-2 extra minutes to your baking time. I recommend baking off a tester cookie first, so you can keep an eye on the texture and know exactly when they’re done!

These gluten-free brownie cookies are showstopping as is, but they're also great for customizing depending on your whims and/or the current season! Here are a few ideas:

- Nuts: Add toasted chopped walnuts, almonds, or hazelnuts. Add up to ½ cup.

- Peppermint: Add up to ½ teaspoon peppermint extract.

- Mint chocolate: Add ½ teaspoon mint extract. Stir in chopped mint chocolate chunks or Andes mints for extra mint chocolate goodness.

- Spicy Mexican chocolate: Add ½ teaspoon ground cinnamon and a pinch of cayenne and/or chili powder.

- Cherry almond: Add ⅓ cup of dried cherries and ¼ cup of sliced almonds to the cookie dough before baking.