¾ cup semisweet chocolate chips
2½ cups semisweet melting chocolate 1
10 ounces unsalted butter
6 eggs
2⅓ cups evaporated cane sugar
2 teaspoons vanilla extract
½ cup rice flour
2 teaspoons baking powder
½ teaspoon fine sea salt
3½ cups semisweet chocolate chunks

Makes fifteen large cookies

Mixing & Baking
Prep time: 15 minutes | Oven temperature: 350°F | Baking time: 15 to 16 minutes

(Gluten-Free)

1. Preheat oven.
2. Using a double boiler or a microwave melt the first two chocolates and butter together.
3. In a mixer, whip together the eggs, sugar, and vanilla to ribbon stage.
4. Add the melted chocolate mixture to the eggs and whip them together. Stop and scrape the bowl and mix until well incorporated.
5. While the above ingredients are mixing, combine the dry ingredients in a separate bowl.
6. Add the dry ingredients to the mixer and combine using the paddle attachment. Stop and scrape the bowl, then add the chocolate chunks. Mix until blended. The batter will be very loose.
7. With a large spoon or ice cream scoop, portion the batter onto a baking sheet and refrigerate until hardened. Once they’re firm, they’re ready to bake.
8. Arrange them on a pan with enough space for them to double in size and bake for 15 to 16 minutes.
9. These cookies will not look done when they’re ready to come out; they’re similar to a soufflé. They are done when the edges are firm to the touch but the centers are still gooey. Remove them from the oven and allow them to cool on a pan for at least 15 minutes.

1 Melting chocolate contains more cocoa butter and sometimes more cocoa solids. More cocoa butter allows it to melt more easily. With chip chocolate, having less cocoa butter helps it hold its shape. By combining them we create a chocolate with both qualities.

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