Gluten Free Chocolate Brownie Cookies
- Heatproof bowl
- Small saucepan
- Sifter
- Scale
- Wire rack
INGREDIENTS
- Flaky sea salt, for finishing
Batter:
- 7 ounces/200 grams dark chocolate, chopped
- 4.2 ounces/120 grams unsalted butter
- 2 large eggs/100 grams
- 3/8 cup/75 grams sugar
- 3/8 cup/75 grams brown sugar
- 1 cup/130 grams cornstarch
- 1/4 cup/30 grams unsweetened cocoa powder
- 1 teaspoon/4 grams baking powder
- Pinch of fine salt
INSTRUCTIONS
- Melt the chocolate and butter together in a heatproof bowl set over barely simmering water, or microwave in 20-second bursts, stirring until smooth.
- In a stand mixer fitted with the whisk, beat the eggs and both sugars on high until pale and airy, about 5 minutes.
- Fold the melted chocolate into the whipped eggs until just combined and streaks disappear.
- Sift in the cornstarch, cocoa, baking powder, and salt; fold gently until a thick, glossy batter forms.
- Portion the batter into 16 rounded mounds (about 45 grams each) on a parchment-lined baking sheet, spacing them 2 inches/5 cm apart; shape lightly into rounds.
- Sprinkle with flaky sea salt and bake in a preheated 355°F/180°C oven for 10 minutes, until the tops crack but centers remain soft. Cool on the sheet for 10 minutes, then transfer to a wire rack to finish cooling.
FAQ
How do I store the gluten free chocolate brownie cookies?
Let them cool completely on a wire rack before transferring them to an airtight container. At room temperature, they will stay fresh for about 3 days, keeping their chewy centers and crackly tops. For longer storage, place them in the refrigerator for up to a week, though they may firm up slightly. If you prefer to freeze, arrange the baked cookies in a single layer, freeze until solid, then store in freezer bags for up to 2 months.
Why is my cookie batter runny?
A runny batter is usually caused by under-whipped eggs or overly hot melted chocolate and butter. If the eggs and sugar are not beaten long enough, the mixture lacks stability and will not hold the dry ingredients properly. Likewise, adding chocolate that is still hot can deflate the whipped eggs and make the batter thin. To prevent this, cool the chocolate mixture slightly before folding it in, and always whip the eggs and sugar for at least 5 minutes until pale and thick.
Can I make these gluten free chocolate brownie cookies dairy-free?
Use dark chocolate that is labeled dairy-free to avoid hidden milk solids. The rest of the ingredients, including the eggs, sugars, and cornstarch, are naturally dairy-free. The result is still a fudgy, chewy cookie with the same cracked top, though the flavor may vary slightly depending on the butter substitute chosen.
Why do the cookies crack on top?
The cookies crack on top because of the way the whipped eggs and sugar structure interacts with the melted chocolate. When the cookies bake, the exterior sets first while the moist interior continues to expand, creating natural cracks. This texture is a hallmark of brownie-style cookies and is not a sign of failure. Proper whipping of the eggs and sugar is key; beating until pale and airy ensures the cookies will rise evenly and develop that glossy, cracked finish typical of brownies.
Do these cookies taste different from regular cookies?
These cookies have a slightly different texture compared to traditional flour-based cookies. Because they are made with cornstarch, they tend to be lighter, fudgier, and more delicate in the center. The flavor is intensely chocolatey due to the high ratio of dark chocolate and cocoa powder, which usually masks any difference caused by the flour substitution. Many people find the taste nearly identical to regular cookies, and in blind tastings, the rich chocolate flavor often makes them indistinguishable from classic versions.
Can I freeze the dough for the gluten free chocolate brownie cookies?
Yes, though the texture may change slightly when baked from frozen. Scoop the dough into individual mounds on a baking sheet, freeze until solid, then transfer them to a freezer bag or container. They can be frozen for up to 2 months. When baking, place the frozen dough directly onto a parchment-lined sheet and add 1–2 extra minutes to the baking time. This method allows you to bake fresh cookies on demand without preparing a new batch.
How can I make the cookies more chewy?
Ensure that you do not overbake them. Removing them from the oven when the centers still appear soft will allow them to set into a fudgy, chewy texture as they cool. You can also increase the brown sugar slightly, as its higher moisture content adds chewiness. Another technique is to rest the dough for 30 minutes before baking, which allows the cornstarch to hydrate and improves the overall structure, leading to a denser, chewier cookie.
How do I know when the gluten free chocolate brownie cookies are done?
The cookies are done when the tops are glossy and cracked, but the centers still look slightly soft. This usually takes about 10 minutes in a 355°F/180°C oven. If baked longer, they can lose their chewy texture and become more cake-like. The best way to test is by gently touching the tops; they should feel set but not firm. As they cool, the centers will continue to firm up, giving you the classic fudgy consistency of brownie-style cookies.
