Gluten-Free Double Chocolate Peanut Butter Chunk Cookie

Try this recipe for Gluten-Free Double Chocolate Peanut Butter Chunk Cookie
Gluten-Free Double Chocolate Peanut Butter Chunk Cookies

Chef Nathan Lyon

Lose the gluten not the taste with these decadent chunky, chocolate-peanut butter cookies that are perfect for edible food gifts or a delicious after-dinner treat. — Angela Carlos

Ingredients

  • 3 Tablespoons cocoa powder
  • 1/2 Teaspoon baking soda
  • Pinch of kosher salt
  • 1 Cup chunky peanut butter
  • 3/4 Cups dark brown sugar
  • 1 Teaspoon pure vanilla extract
  • 1 whole egg plus one egg white, whisked
  • 3 Ounces chocolate (containing sixty- to sixty-eight percent cocoa solids), chopped into small chip-sized pieces

Directions

Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.

In a small bowl, mix together the cocoa powder, baking soda, and salt to combine.

Mix the peanut butter with the brown sugar on low speed in a stand mixer using the paddle attachment for approximately 3 minutes. Add in the vanilla and eggs, and mix to combine. Add ingredients from small bowl and mix until fully combined. Add chocolate and mix until just combined.

Using a spoon, form cookies into 1 ¼ inch sized balls and place, evenly spaced, on a parchment lined sheet pan. Using the back of a fork, gently press balls down to form a disc shape.

Bake for 20 minutes. Remove from oven and let cool completely so cookies can firm up before eating.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.