¼ Cup of gluten free flour
¼ Cup of all purpose flour
1 Tsp baking powder
¼ Tsp salt
1 ½ Cup + 2 tbsp dark chocolate (70% cocoa)
3 Tbsp chopped unsalted butter
4 Large eggs (farm fresh or free range are best!)
1 Cup + 2 tbsp of soft, light brown sugar
Sea Salt for sprinkling on top!
Preset oven to 355F
Whisk together all dry ingredients (flour, baking powder, salt), then put the bowl aside.
Put a small layer of water in a saucepan and let it simmer above low heat, fill a heat proof bowl with the dark chocolate; make sure chocolate is minimum 70% cocoa, this will allow for a richer taste.
Add unsalted chopped butter into the chocolate and set the heatproof bowl on top of saucepan until the chocolate and butter have melted and become completely liquid. Once chocolate and butter melt, set mixture aside for cooling.
Crack eggs into a new bowl then add light soft brown sugar; beat mixture for 5-6 minutes on a medium speed until it has tripled in volume.
Combine both mixtures by scraping chocolate into the egg and sugar mix, whisk together.
Add dry ingredients and mix until combined
Set the doughy batter into the fridge for 30 minutes to an hour so it can firm up and solidify.
Now the batter is ready to be taken out and formed into 2-3 inch cookies on a nonstick cookie tray. Take the palm of your hand and apply light pressure to the tops of the cookies to flatten them down. Sprinkle a light amount of sea salt on top of the cookies before they go into the oven.
Cook for 8-12 minutes or until cookies are cooked through. Remember... these are brownie cookies so take them out of the oven when they are still a little mushy in the middle because you want them to have a softer consistency then regular hard cookies.
Thanks to CupcakeJemma for this insanely good recipe! Her Channel