1-1/4 pounds bittersweet chocolate, coarsely chopped 1/4 pound unsalted butter (1 stick) 1/2 cup gf flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 4 large eggs 1 cup sugar 1/2 cup semisweet chocolate chips 3/4 cup pecans, toasted and coarsely chopped 1 Tablespoon pure vanilla extract
Preheat oven to 325°F.
Melt chocolate and butter in the top half of a double boiler and stir until just melted. Remove from heat and let cool slightly.
Combine gf flour, cocoa powder, baking powder and salt; set aside.
Place eggs and sugar in the bowl of a stand mixer. Beat on medium speed for about 5 minutes or until mixture has thickened and is slightly frothy. Add melted chocolate mixture and mix on low speed for about 1 minute. Use a rubber spatula to scrape down sides of bowl. Put mixer on low speed and gradually add dry ingredients; mix until incorporated, about 1 minute. Scrape sides of bowl. Add chocolate chips, pecans, and vanilla extract; mix on low speed to combine; about 15 seconds. Remove bowl from mixer. The dough will be batter-like rather than traditional thick cookie dough.
Using an ice cream scoop, scoop batter onto a non-stick baking sheet or a baking sheet lined with parchment paper - making six portions (cookies). Bake for 18 minutes. Remove cookies from oven and cool for about 15 minutes. Repeat process with remaining batter. Store cooled cookies in a airtight container.
We used The Gluten Free Pantry’s Country French Bread Mix Flour for the gf flour in this recipe. To purchase this flour please click the link below in the Recommended Tools section.
We recommend using Scharffen Berger’s bittersweet chocolate for the chocolate in this recipe. To purchase please visit www.sharffenberger.com.