Gluten-Free Chocolate Cookies

Ingredients

• 1 1/4 cups gluten-free flour, see note ((7 1/2 ounces; 212 grams))
• 1/4 cup cocoa powder, Dutch-process suggested ((3/4 ounce; 20 grams))
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons butter, melted (1 stick) ((4 ounces; 113 grams))
• 1/2 cup dark brown sugar ((3 3/4 ounces; 106 grams))
• 1/3 cup granulated sugar ((2 1/3 ounces; 66 ounces))
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cups chocolate chips, optional ((6 ounces; 170 grams))
• 1 cup chopped nuts, optional ((4 ounces; 113 grams))

Instructions

1. 1

   Heat oven and prep pan.: Preheat oven to 350℉. Line a baking sheet with parchment paper.

2. 2

   Whisk dry ingredients.: Whisk together gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl.

3. 3

   Mix wet ingredients.: In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Mix until smooth.

4. 4

   Make dough.: Add the dry ingredients. Mix until a thick soft dough forms. Stir in chocolate chips and nuts, if using.

5. 5

   Bake until set.: Drop dough by the tablespoon onto the prepared baking sheet. Bake until the edges are set, about 12 minutes.

6. 6

   Cool on a rack.: Let cookies cool on the pan for about three minutes and then transfer to a wire rack.

7. 7

   Store in a covered container.: Store cooled in an airtight container for up to four days or place cookies into a freezer container and freeze for up to two months.