What’s better than chocolate? Double chocolate. Oh…and these cookies are amazing. The recipe is adapted from one that I saw prepared by the Barefoot Contessa. Curse you Food Network for making me crave. Then again, after making up a batch myself (which, I admit, I used three different kinds of chocolate chips…white, semi-sweet, and dark), I can’t curse the network that showed these to me. They are fantastic. A bit of crunch with a soft core. Yeah…epic yum.
So, here’s the gluten-free version…for your chocolate cookie lovers out there.
Recipe: Gluten-Free Double Chocolate Almond Cookies
Servings: 52 cookies
Time: Prep 20 minutes; Bake 1 hour
Ingredients:
- 2-1/3 cups all-purpose flour (I used Bob’s Red Mill Gluten-Free All-Purpose Flour)
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1-1/4 cups (2-1/2 sticks) salted butter, softened to room temperature (I used Smart Balance)
- 1 cup sugar
- 1 cup firmly packed dark or light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- 1-1/2 cups semisweet chocolate chips
- 1 cup almonds, chopped
Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
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These cookies are sinfully delicious! Seriously. I took one bite and was blown away. LOTS of chocolate flavor. The almonds add a little salt to tamp down the sweetness. They are everything any chocolate lover would want in a cookie. Go ahead…bake up a batch. You’ll LOVE them.
The Celiathlete 
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