These are THE BEST flourless gluten free chocolate brownie cookies you’ll ever make. They’re perfectly gooey and intensely good . Besides these need just a handful of ingredients and can be prepared in less than 30 minutes.
Some of the ingredients used in this recipe are
Ingredients
1.75 gm (5¼ oz) dark chocolate (55-70% cocoa solids), chopped
2.35 gm (½ stick + 1 tbsp) unsalted butter
3.75 gm (¾ cup) caster/superfine or granulated sugar
4.1 large egg( room temperature)
5.15 gm raw cocoa powder
6.A pinch of salt
7.30 gm chocolate chips or dark chopped chocolate
Directions
1.Preheat the oven to 350ºF (180ºC) and line a large baking sheet with parchment/baking paper.
2.In a heat-proof bowl (either in the microwave or on the stove over a pot of simmering water), melt the chocolate and butter together until smooth and glossy. Set aside to cool until lukewarm.
3.Using either a stand / hand mixer fitted with the double beaters, whisk the sugar and eggs together until pale, very fluffy and about tripled in volume. This should take about 5-6 minutes on a high speed setting.4.Pour the lukewarm chocolate mixture into the whisked egg mixture, and whisk until combined.
4.Sift in the cocoa powder and salt, and whisk until you get a smooth, glossy batter – it will be quite runny.6.Add the chocolate chips (or chopped chocolate) and mix until they're evenly distributed throughout the batter.
5.Chill the batter in the fridge for 7-8 minutes or until slightly thickened. It will still be fairly loose, but it should roughly hold its shape when you scoop out the individual cookies
6.Use an ice cream or cookie scoop to portion out the cookies. Make sure to leave enough space between them as they will spread out slightly during baking.
7.Bake, at 350ºF (180ºC) for 8-9 minutes or until slightly puffed up. They will have a glossy, cracked crust. Immediately out of the oven, they will be fairly puffed up into rounded mounds, but they will settle and collapse during cooling.
8.Directly out of the oven, while they’re still very hot, you can use a round cookie cutter (larger than the cookie diameter) to scoot the cookies into a more perfectly round shape.
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