Ingredients for Gluten Free Chocolate Fudge Cookies
- Semi Sweet Chocolate Chips
- Bittersweet Chocolate
- 2 ounces (57g) unsweetened chocolate
- 1 cup (100g) chopped walnuts
- 2 tablespoons (28g) unsalted butter
- 2 large eggs
- ¾ cup (150g) granulated sugar
- 1 ½ cups (180g) gluten-free rice flour blend
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
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How to Make Gluten Free Chocolate Fudge Cookies
- Preheat oven to 350°F (175°C).
- Grease a baking sheet with unsalted butter.
- In a medium saucepan, melt 1 cup (170g) semi-sweet chocolate chips, 2 ounces (57g) unsweetened chocolate, and 2 tablespoons (28g) unsalted butter over medium-low heat, stirring frequently until smooth.
- Remove from heat.
- Add 2 large eggs, ¾ cup (150g) granulated sugar, 1 ½ cups (180g) gluten-free rice flour blend, 1 teaspoon vanilla extract, and 1 teaspoon baking powder to the melted chocolate mixture.
- Beat with an electric mixer until well combined, scraping down the sides of the bowl as needed.
- Stir in ½ cup (70g) bittersweet chocolate pieces, ½ cup (85g) semi-sweet chocolate chips, and 1 cup (100g) chopped walnuts.
- Drop rounded teaspoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the tops appear dull and slightly cracked.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
53g
Fat
21g
Carbs
5g