How to make it

  • Preheat oven to 350 degrees.
  • Grease a cookie sheet with unsalted butter.
  • In a medium saucepan, melt 1 cup of semi-sweet chocolate chips, 2 oz. of unsweetened chocolate, and 2 Tablespoons of salted butter. Remove from heat; add the eggs, sugar, rice flour, vanilla, and baking powder.
  • Beat until combined, scraping sides of the pan.
  • Stir in bittersweet chocolate pieces, the rest of the chocolate chips, and the 1 cup of walnuts.
  • Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart.
  • Bake in the 350 degree oven for 8-10 minutes or until the surface of the cookie looks dull and cracked.
  • Transfer to a wire rack and let cool.
  • This recipe makes about 36 cookies.
  • To freeze: These cookies freeze well in an airtight container with a piece of parchment between the layers of cookies for up to three months. The cookies need to cool completely before freezing.
  • Note: Elizabeth Barbone’s cookbook, "Easy Gluten-Free Baking", suggests using salted butter in place of unsalted. Salted butter makes gluten-free baked goods more flavourful.

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