Decadent Gluten-Free Chocolate Fudge Cookies
Indulge in these rich, fudgy chocolate cookies that promise to satisfy even the most discerning chocolate lovers. Made with a luscious blend of semi-sweet, bittersweet, and unsweetened chocolates, these cookies embody a dark, intense flavor that's complemented by the crunch of walnuts or pecans. Unlike typical gluten-free baked goods, these cookies are not only robust but also boast a delightful texture that holds their shape, making them perfect for any occasion. Whether enjoyed fresh from the oven or stored for later, these cookies are sure to impress everyone, ensuring that gluten-free does not mean compromising on taste or quality.
N/A
Servings
70
Calories
10
Ingredients
Ingredients
semi-sweet chocolate chips
2 cups (measured)
bittersweet chocolate
4 ounces (chopped)
unsweetened chocolate
2 ounces (chopped)
walnuts or pecans
1 cup (chopped)
salted butter
2 tablespoons (for melting)
eggs
2 (large)
sugar
2/3 cup (granulated)
rice flour
1/4 cup (measured)
vanilla extract
1 teaspoon (pure)
baking powder
1/4 teaspoon (measured)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a cookie sheet with unsalted butter or line it with parchment paper for easier removal.
2
In a medium saucepan over low heat, combine 1 cup of semi-sweet chocolate chips, the chopped unsweetened chocolate, and 2 tablespoons of salted butter. Stir continuously until the mixture is completely melted and smooth.
3
Remove the saucepan from heat and let it cool slightly. Once cooled, add in the eggs, sugar, rice flour, vanilla extract, and baking powder. Beat the mixture until well combined, making sure to scrape down the sides of the pan.
4
Gently fold in the chopped bittersweet chocolate, remaining semi-sweet chocolate chips, and the chopped walnuts or pecans until evenly distributed.
5
Using a teaspoon, drop generous spoonfuls of the cookie dough onto your greased or lined cookie sheet, ensuring to leave about 2 inches of space between each cookie.
6
Bake in the preheated oven for 8 to 10 minutes. The cookies are ready when the surfaces look dull and are starting to crack without appearing raw.
7
Once baked, carefully transfer the cookies to a wire rack to cool completely before enjoying. This recipe yields approximately 36 scrumptious cookies!
Nutrition Information
4g
Fat
8g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
Are these cookies gluten-free?
Yes, these cookies are specifically formulated to be gluten-free, utilizing rice flour as a substitute for wheat flour.
What types of chocolate are used in this recipe?
This recipe features a rich blend of semi-sweet chocolate chips, chopped bittersweet chocolate, and chopped unsweetened chocolate.
Can I substitute the nuts?
Yes, you can use either chopped walnuts or pecans, or omit them entirely if you prefer a nut-free cookie.
How many cookies does this recipe make?
This recipe yields approximately 36 scrumptious cookies.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C) before baking.
How long should the cookies bake?
Bake the cookies for 8 to 10 minutes until the surfaces look dull and start to crack.
What is the texture of these cookies?
These cookies are decadent and fudgy with a robust texture that holds its shape well.
How many calories are in one cookie?
Each cookie contains approximately 70 calories.
What is the fat content per cookie?
Each cookie contains 4 grams of fat.
How many carbohydrates are in each cookie?
There are 8 grams of carbohydrates in each cookie.
Is there protein in these chocolate cookies?
Yes, each cookie provides about 1 gram of protein.
Should I grease the cookie sheet?
Yes, you should grease the cookie sheet with unsalted butter or line it with parchment paper for easier removal.
What size should the cookie dough drops be?
Use a teaspoon to drop generous spoonfuls of dough onto the baking sheet.
How much space should I leave between cookies?
Ensure there are about 2 inches of space between each cookie to allow for spreading.
How do I know when the cookies are done?
The cookies are ready when they no longer appear raw and the surfaces are dull with slight cracking.
Should I cool the cookies on the sheet?
It is best to carefully transfer the cookies to a wire rack to cool completely after baking.
What kind of butter is needed for melting?
The recipe calls for 2 tablespoons of salted butter to be melted with the chocolate.
How do I melt the chocolate and butter?
Combine them in a medium saucepan over low heat, stirring continuously until the mixture is smooth.
When do I add the eggs and sugar?
Add the eggs and sugar to the saucepan after the melted chocolate mixture has cooled slightly.
What type of flour is used in this gluten-free recipe?
The recipe uses 1/4 cup of rice flour.
Is vanilla extract required?
Yes, 1 teaspoon of pure vanilla extract is added for flavor.
What role does baking powder play in this recipe?
A 1/4 teaspoon of baking powder is used to help the cookies rise and achieve their texture.
How is the bittersweet chocolate prepared?
The bittersweet chocolate should be chopped into pieces before being folded into the dough.
Can I store these cookies for later?
Yes, these cookies can be enjoyed fresh from the oven or stored to be eaten later.
What kind of sugar should I use?
The recipe calls for 2/3 cup of granulated sugar.
Are these cookies suitable for intense chocolate lovers?
Absolutely, the combination of three types of chocolate provides a dark and intense flavor profile.
Do I need to scrape the pan while mixing?
Yes, make sure to scrape down the sides of the pan when beating the mixture to ensure all ingredients are well combined.
What is the preparation for the walnuts or pecans?
The nuts should be chopped before being folded into the cookie dough.
Is this recipe considered difficult?
No, this is considered an easy baking recipe suitable for various skill levels.
What is the first step in making these cookies?
The first step is to preheat your oven to 350°F and prepare your cookie sheet.