Gluten-Free Chocolate Cookies With Peanut Butter Chips

Name: Gluten-Free Chocolate Cookies With Peanut Butter Chips
Prep time: 15 min
Cook time: 25 min
Total time: 80 min
Yield: Serves 36
Cuisine: american
Ingredients: 3/4 cup (3 ounces) white rice flour; 1/4 cup (1 ounce) sweet rice flour; 1/2 cup (2 ounces) cocoa powder, natural or Dutch-process; 1/2 teaspoon baking soda; 1/2 teaspoon table salt; 1 1/4 cups (10 ounces) granulated sugar; 4 ounces milk or dark chocolate, melted and cooled slightly; 1 stick (4 ounces) unsalted butter, melted and cooled slightly; 2 large eggs; 1 teaspoon pure vanilla extract; 1 cup peanut butter chips or chopped unsalted peanuts (see note)

⏱ 80 mins 🍽 Serves 36 🌶 american 🏷 Cookies

These American-style gluten-free cookies offer a rich chocolate flavour. They bake up puffed before cooling into delightfully crisp and flat treats, studded with peanut butter chips. The recipe yields 36 cookies and takes about 80 minutes from start to finish, including chilling the dough. It's a wonderful option for those seeking a classic cookie texture without gluten.

Ingredients

3/4 cup (3 ounces) white rice flour
1/4 cup (1 ounce) sweet rice flour
1/2 cup (2 ounces) cocoa powder, natural or Dutch-process
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups (10 ounces) granulated sugar
4 ounces milk or dark chocolate, melted and cooled slightly
1 stick (4 ounces) unsalted butter, melted and cooled slightly
2 large eggs
1 teaspoon pure vanilla extract
1 cup peanut butter chips or chopped unsalted peanuts (see note)

Method

In a medium bowl, whisk the white rice flour, sweet rice flour, cocoa powder, baking soda, and salt. set this mixture aside. Combine the granulated sugar, melted chocolate, melted butter, eggs, and vanilla extract in a large bowl, whisking until incorporated. Change to a wooden spoon and mix in the dry ingredients, stirring until a thick batter forms.
Refrigerate the dough for 20 minutes. While it chills, position an oven rack in the middle and heat the oven to 350°F. Prepare two rimmed baking sheets with parchment paper. Take the dough from the fridge and mix in the peanut butter chips. the dough will be firm.
In two batches, use a cookie scoop (about 1 1/2 tablespoons) to portion the dough onto one prepared sheet, leaving about 2 inches between each. Bake until the cookies are set, for about 12 minutes. Let them cool on the sheets for 10 minutes. they will flatten as they cool. Move the cookies to wire racks to cool fully. Repeat the process with the remaining dough and the second baking sheet. Keep the cookies in an airtight container at room temperature for up to 4 days.

Nutrition (per serving)

Sodium64000 mg

Recipe details

CategoryCookies

Cuisineamerican

AuthorElizabeth Barbone