These gluten-free brownie cookies are the best of both worlds. Combining that crinkle brownie top and fudgy center into a cookie makes them fun to make and eat!
- 1 cup of 1-1 gluten free flour, spoon and level method
- 1 cup of granulated white sugar
- 2 large eggs , room temperature
- 1/2 teaspoon of salt
- 1/4 cup of unsweetened cocoa powder
- 1/2 cup of semi sweet chocolate chips
- 1 stick unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon of baking powder
Preheat oven to 350°F and prepare a cookie sheet by lining with parchment paper
Using a stand mixer or hand held mixer beat eggs until they are frothy. Add sugar and vanilla and beat until they become a pale thick batter like a meringue with very soft peaks. This will take 3-5 minutes.
In a medium sauce pan melt butter and chocolate chips. Set aside to cool some.
In a large mixing bowl whisk together dry ingredients until even combined, this includes the flour, salt, cocoa powder, baking powder
Pour chocolate/butter mix into dry ingredients and stir to combine. Fold in egg/sugar mixture and gently stir to combine. Be gentle so that you do not knock out all of the air.
Chill batter for 30 minutes in fridge and then use a medium cookie scoop or tablespoon to place spaced about 2 inches apart on prepared cookie sheet.
Bake for 10 minutes until tops are cracked and edges are set. The center will not be all the way set. They will continue to cook as they cool down. Cool on tray for 10 minutes then gently remove and cool the remainder of the way on a cooling rack.
- For a salty sweet treat feel free to sprinkle with maldon salt after baking.
- Prep Time: 40
- Cook Time: 10
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: brownie cookies, chocolate crinkle top cookies, chocolate cookies, gluten free