Molten Chocolate Chip Cookies

Molten Chocolate Chip Cookies

INGREDIENTS

  • ½ cup melted unsalted butter or coconut oil
  • 1 ½ cups
  • 1 cup gluten free flour (1:1 ratio with all purpose flour)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 cup Big Tree Farms Organic Brown Coconut Sugar
  • 1 large egg
  • 1 tsp vanilla (For sweeter flavor double vanilla)
  • 6 ounces bittersweet chocolate, chopped into large chunks
  • Flakey sea salt for finishing, optional

INSTRUCTIONS

  1. Preheat oven to 350°F(177°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and sea salt.
  3. Pour the melted butter or coconut oil into a separate large bowl and whisk in coconut sugar until combined. Add egg and vanilla then whisk until combined.
  4. Add flour mixture to melted butter mixture and combine with a spatula.
  5. Add in 4 oz. of chocolate and mix until just combined.
  6. Wrap the dough in plastic wrap and refrigerate for 20 minutes to overnight. Cooling dough will result in thicker cookies! (If you chill overnight, allow the dough to sit at room temperature just long enough so that you can scoop it, and add 2-3 minutes to the total baking time.)
  7. Scoop the dough into golf-ball sized portions (about 1 heaping tablespoon per cookie), place 3 inches apart on prepared baking sheets, and top with remaining chocolate.
  8. Bake until puffed and golden on the edges, about to 10-12 minutes, rotating the pan halfway through.
  9. Transfer to a cooling rack and enjoy immediately or store in an airtight container.
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