"#Ad These Double Chocolate Chunk Brownie Cookies are the long-awaited addition to your #paleo #glutenfree holiday baking with King Arthur Baking Paleo Grain-Free Measure for Measure Flour. @thefeedfeed
It's a blend of almond, cassava and coconut flours and makes "paleofying" your favorite baked goods so much easier. The flour is also Certified Gluten-Free by the non-profit Gluten-Free Certification Organization (GFCO). Find the recipe for these salty, fudgy, brownie cookies on @thefeedfeed."
Double Chocolate Chunk Brownie Cookies
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A Note from Feedfeed
For when you can’t choose between a cookie or a brownie, choose both! These are deliciously rich and chocolatey, sure to curb any sweet craving. Tapping these cooking during the baking process helps create their signature cracky tops.
King Arthur Baking makes it easy to turn your favorites recipes gluten-free. Just use their Paleo Grain-Free Measure for Measure Flour and swap it in to turn any non-yeasted recipe grain-free or use in paleo recipes. Learn more HERE.
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- Recipe Card
Prep time: 10mins
Cook time: 11mins
Serves or Makes: 8 cookies
Recipe Card
ingredients
- 2 tablespoons (30g) unsalted butter
- 3/4 cups (150g) chopped dark chocolate
- 3/4 cups (90g) coconut sugar
- 1 tablespoon maple syrup
- 1 large egg
- 1 1/2 tablespoons (25g) King Arthur Baking Paleo Grain-Free Measure for Measure Flour
- 1 1/5 teaspoons espresso or instant coffee powder
- 1/4 teaspoon baking powder
- pinch of salt
- 1 1/2 teaspoons room temperature water
- flaky sea salt, for topping
Method
Step 1
In a heat-proof bowl over simmering water, melt butter and chocolate until smooth. Remove from heat. Set aside to cool.
Step 2
Combine coconut sugar, maple syrup, and egg in a bowl of a stand mixer fitted with the whip attachment. Whip on medium speed until thick and fluffy, about 4 minutes.
Step 3
Whisk King Arthur Baking Paleo Grain-Free Measure for Measure Flour, espresso powder, baking powder, and salt in a medium bowl.
Step 4
Turn mixer to low speed, add melted chocolate-butter mixture and stir until combined. On medium-low and add dry ingredients. Stir until just combined, add in water. Continue to mix until batter is smooth. Refrigerate for 15 minutes.
Step 5
Preheat oven to 355F degrees. Position a rack on the bottom thirds. Use a cookie scoop and place dough balls on a parchment-lined baking sheet 2 inches apart.
Step 6
Bake for 5 minutes, then remove and tap on a flat countertop a total of three times. You should see some cracks forming, and then put baking tray back in the oven for two minutes. Remove and tap again three times, with the cookies creating more crinkles and flattening. Rotate tray and bake again for two minutes, repeating the tapping process.
Step 7
Once cookies are adequately crinkled and baked for 9 minutes total, allow to continue baking for two minutes on top rack. Let cool on baking sheet for 10 minutes before transferring to a wire rack. Sprinkle warm cookies with flaky sea salt.