Gluten Free Double Chocolate Cookies
4 ounces bittersweet chocolate
1 1/2 cups almond flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon espresso powder
8 tablespoons (1 stick) butter, softened and cubed
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
4 ounces dark chocolate chunks
Preheat oven to 350 degrees F. Line two baking sheets with silpats or parchment paper, set aside.
In a small bowl, melt the bittersweet chocolate in the microwave. Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, add the almond flour, cocoa, baking soda, salt, espresso powder, and sugar and beat to combine. Add in the butter and beat on medium speed until it begins to look like coarse meal. Add in the eggs, vanilla, and melted chocolate and beat until well combined. Stir in the chocolate chunks.
Using a dough scoop or spoons, drop the dough onto the prepared baking sheets, about 2 inches apart. Bake about 8-10 minutes, rotating the sheets at least once while baking. Remove from the oven when the cookies are set but still soft and set on a wire rack until cooled completely.
Source: Adapted from Gourmande in the Kitchen