Gluten-Free Double Fudge Cookies
Gluten-Free Double Fudge Cookies are a perfect answer to the
problem of making brownie-like cookies without gluten and without (dare we say
How can that be, you may wonder?
Even better about this recipe is that it’s got two kinds of
chocolate. Cocoa and chocolate chunks combine to make a dense cookie that
tastes a lot like a brownie. The result is a fudgey, deep chocolate flavor but
without a heavy texture. By dropping them in double scoops, you can make jumbo
Prep time: 15-20 minutes
Bake time: 12-17 minutes
Makes about 2 dozen jumbo cookies
6 cups powdered sugar
1 1/3 cup cocoa powder
½ teaspoon salt
4 -6 eggs whites, at room temperature
2 tablespoons vanilla extract
2 cups (12 ounces) semi-sweet chocolate chunks or
bittersweet chocolate chips
- To bring eggs to room temperature, set them for 30-45 minutes prior to making cookies.
- Preheat oven to 350º F. Line baking sheets with parchment
paper. Spray the parchment paper lightly with cooking spray.
- In a large bowl, combine together powdered sugar, cocoa
powder, and salt. Make a well in the center. Beat in 4 egg whites and the
vanilla extract until the batter is moistened, much like a thick, fudgy brownie
consistency. If the batter seems too thick and you are unable to work it with
the beaters or a large spoon, add 1 more egg white to get the right
consistency – and even another one – until the texture is smooth, rich, and
stirrable. Fold in chocolate chunks (or chocolate chips.)
- With a measuring tablespoon, drop 2 rounded spoonfuls per
cookie onto the prepared baking sheet – six cookies to a tray. Cookies will
spread in the oven. When baked, they will be 4-6 inches across.
- Bake 12-17 minutes until the tops of the cookies are glossy
and lightly cracked. Remove the baking sheets from the oven. Allow cookies to
sit for 2-3 minutes before using a spatula to slip them off the parchment paper
and transfer them to a wire rack. Let cookies cool completely.
- Store cookies in an airtight container.
Special Baking Tips
from The Elf
- Do not overbeat the batter or the cookies’ texture will
become like meringues.
- Mound dough as you drop it onto baking sheets. The cookies
will spread plenty.
- Use several baking sheets. Because of their size, you can
only bake six Gluten-Free Double Fudge Cookies per sheet. Also, these cookies
take longer to bake than most drop cookies and longer than most to become firm.
By using several cookies sheets, you can rotate batches of cookies in and out
of the oven without wasting oven heat and baking time.
More Gluten-Free Cookie Recipes from The Elf
3-Ingredient Peanut Butter Cookies: easy cookie recipe and gluten-free ...
Gluten Free Candy Bar Cookies: great way to use leftover candy ...
Chocolate Peanut Butter Bar Cookies: gluten-free, just 4 ingredients ...
Gluten-Free Monster Cookies: perfect for cookie baskets, bake sales ...
Peanut Butter Chocolate Cookies ...
Peanut Fandangos: both a no-bake cookie and a gluten-free cookie ...
Rocky Mountain Snowdrops ...
More Jumbo Cookie Recipes from The Elf
Jumbo Chocolate Chip Cookies ...
Frosted Chocolate Brownies: over-sized chocolate confection ...
Jumbo Oatmeal Cookies ...
Return from Gluten-Free Double Fudge Cookies to The Cookie Elf home