Deep Dark Chocolate Fudge Cookies - Gluten Free

This was the first recipe I de-gluten-ized.  The eggs create enough structural integrity and you don't need the gluten protein.  In my opinion, the change to brown rice flour made the texture better.

In the picture above, the two in front were made with the creme-de-menthe chips.  The two in the back with the dark chocolate chips.

Deep Dark Chocolate Fudge Cookies

Gluten-free

8 oz Semi-sweet chocolate - broken into 1/2 oz pieces

4 oz Unsweetened chocolate - broken into 1/2 oz pieces

1 1/2 cup All purpose flour or gluten-free rice flour

1/2 cup Unsweetened cocoa

1 tsp Baking Soda

1 tsp Salt

1 1/2 cup Tightly packed light brown sugar

12 tbl Unsalted butter

3 eggs

1 tsp Pure Vanilla extract

2 cup Semi-sweet chocolate chips

or

10 oz bag of Andes Crème De Menthe baking chips

Start melting chocolate in double boiler.

Sift all dry ingredients together and set aside.

Cream butter with light brown sugar, then add eggs and vanilla to this mixture. Add the melted chocolate next and after that is completely mixed, add the dry ingredients. Mix well and add chocolate chips (or mint chips).

Chill.

I've found that using a #50 disher (a small ice cream scoop with the number 50 on the "paddle" inside it) makes a very nice sized cookie. Not too big and not too small. If you don't want to use the disher, just use a heaping tablespoon to measure each cookie. Or if you are really lazy... er... pressed for time, just put the batter in a 10x15 pan and bake them like brownies.

Bake 18-22 minutes in preheated 325F oven.

Source: "Death By Chocolate" TV show on the Learning Channel

Notes:

• I use Ghirardelli 60% chocolate chips to give it more chocolate power.
• Hershey's Special Dark cocoa powder also works better for a more chocolately flavor.