Gluten-Free Chocolate Cookies (Brownie Cookies)

bojongourmet.com

Karen Snyder Lachman

10 ounces (285 g) coarsely chopped bittersweet chocolate or chocolate chips, divided use (60 to 70% cacao mass)

6 tablespoons (85 g) Vermont Creamery cultured unsalted butter (or plant butter for dairy-free)

1 teaspoon vanilla extract

2 large eggs, at room temperature

½ cup + 2 tablespoons (125 g) organic granulated sugar (or try coconut sugar)

½ teaspoon fine sea salt (decrease if using salted butter)

¼ cup + 2 tablespoons (55 g) flour (cassava, sweet rice, buckwheat, or GF AP flour)

2 tablespoons (15 g) tapioca flour (or try arrowroot)

¾ teaspoon GF baking powder

flaky salt such as Maldon, for sprinkling

Directions at bojongourmet.com

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