Ingredients

The following ingredients have 4 Servings
  • ½ cup unsalted butter, (melted)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, (packed)
  • ½ cup unsweetened baking cocoa
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ⅓ cup gluten free all purpose flour, (I use and recommend Cup 4 Cup)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup semi sweet chocolate chips, chunks, or chopped chocolate
  • (optional) flaky salt, (for sprinkling)

Instruction

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or leave them ungreased. Set aside.
  • In a large bowl beat together the melted butter, sugar, brown sugar, baking cocoa, and oil. Mix in the egg and vanilla extract.
  • Mix in the flour, baking soda, and salt until thoroughly combined. Stir in the chocolate chips.
  • For best results, cover the bowl and refrigerate for 30-60 minutes, or freeze for 20-30 minutes, until well chilled.
  • Scoop out about 1 ½-2 tablespoons of dough and drop onto the prepared baking sheets about 2 inches apart. To work quickly and evenly, I used a medium-sized cookie scoop. If desired, sprinkle with flaky sea salt or press additional chocolate on the top.
  • Bake for 10-12 minutes, rotating and turning the pans halfway through, until the edges are set and the middle is slightly underbaked. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool.
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