These are the most requested gluten-free cookies among my friends, and it’s not hard to see why. They’re super fudgy and insanely chocolate-y without being too sweet.
In my search for gluten-free chocolate cookies several years ago, I encountered this recipe by Thomas Haas. It sounded good, but ended up being even better than it sounded. Family and friends—and not only those on gluten-free diets—keep asking me to make them, even claiming that these are some of the best chocolate cookies out there.
The greatest thing about these cookies is their intense chocolate flavor and fudgy center, which is why it’s so important not to overbake them. Letting them cook for too long will leave them dry and flavorless. They’re also not overly sweet, so snacking on 5 of them in a row is not at all an issue (in case you were wondering). There’s plenty of chocolate in the recipe, so use the best quality chocolate you can find or one that you really like.
The recipe is also really easy to make. Start by melting the chocolate, then stir in the butter. Using a mixer, beat the eggs and add the sugar and honey gradually. Beat for at least 5 minutes in total (Thomas suggests even 10) until pale, fluffy, and thick.
Now here comes the hard part: you must put them in the fridge and stay patient until the batter is cold. If not, the dough will be impossible to roll into balls because it’s so soft. Once the cookies are ready, though, it will be worth it.
I mentioned the importance of making sure these aren’t overbaked, but what about underbaking? If you find yourself with cookies that are a little too fudgy and fragile, just throw them in the fridge. The cold will help them keep their shape better, and they’ll taste amazing. Warm or cold, I’ll eat them anytime!
- 8 oz/227 g bittersweet chocolate
- 3 tablespoons (40 g/1.5 oz) unsalted butter, at room temperature
- 2 eggs
- 1 tablespoon honey
- 1/3 cup (65 g/2.3 oz) granulated sugar, plus more for rolling
- 3/4 cup ground almonds
- 2 teaspoons cocoa powder
- Pinch of salt
- Powdered sugar , for garnish
- Place chocolate in a bowl on top of a double boiler, over (but not in contact with) simmering water, until chocolate has melted. Remove from heat. Cut butter into small pieces and mix into the heated chocolate until melted.
- Using a mixer fitted with the paddle attachment, beat eggs and gradually add sugar and honey until mixture is light and falls into thick, smooth ribbons (about 10 min). Fold egg mixture into chocolate mixture.
- Place cocoa powder, salt, and ground almonds in a bowl and mix, then gently add to the chocolate mixture. Cover and refrigerate for several hours or until firm enough to roll into balls.
- Preheat oven to 325F/160C. Line a baking sheet with parchment paper.
- Form dough into 1-inch/2.5cm balls (using an ice cream scoop makes it easier). Working quickly, roll the balls in granulated sugar and place on the baking sheet 2-inch/5cm apart. Bake for about 12 minutes, until the cookies appear moist but not wet. Allow to cool slightly, then dust with powdered sugar.
Recipe by Thomas Haas