4ozdark chocolate chips, 72% Cacao, melted and cooled
1/2cupsunflower oil, or canola oil
2tspvanilla
2tspbaking powder
1tspespresso powder, or finely ground espresso (Optional)
1/2tspkosher salt
To Roll the Dough In
3/4cuppowdered sugar
The Process
Melt the Chocolate
Add about 2 inches of water in a medium saucepan and heat to medium, but not boiling.
Put a stainless steel or glass bowl on top of the saucepan. The bowl should be larger than the size of the saucepan and not come into contact with the water. Add the chocolate chips and stir constantly with a spatula while they slowly melt. Turn the heat down as they begin to melt to keep the chocolate from melting too quickly and burning. Once all the chocolate is melted, turn off the heat and transfer the bowl to a cooling rack to cool.
Measure the Flour Blend
Measure all the flour blend ingredients into a small bowl. Grams are used to measure the flour blend ingredients due to the exact nature of the gluten-free flour blend.
Measure the baking powder and salt and add to the bowl with the flour blend. Set aside.
Mixing
Add the sugar to a large mixing bowl. Add the oil and vanilla and mix to combine. Add the espresso powder (optional) and mix to combine. Slowly add the chocolate and mix to combine. Add one egg and mix into the dough well. Add, one at a time, each of the remaining three eggs, mixing each into the dough before adding the next one. Now, add a quarter of the flour blend and mix well. The dough will be very thick and hard to mix. Keep adding a quarter of the flour blend at a time until all the flour blend has been combined with the rest of the dough.
Cover the bowl plastic wrap and chill the dough in the fridge for at least three hours.
Scoop and Sugar the Dough
Preheat your oven to 350 degrees. Spray a sheet pan with cooking spray. Add the powdered sugar to a small bowl.
Using a teaspoon, tablespoon, or small disher, scoop out dough and roll it into a ball in your hands. You can make your dough balls any size you like, just know the bake time will increase or decrease depending on the size. Drop into the powdered sugar covering the dough ball completely. You do not want to see any color from the dough, just sugar. Add to the sheet pan. Repeat the scooping, balling, and sugaring steps until you have filled the sheet pan with cookies. Leave space between the cookies so they have room to spread while baking. Bake for 10-15 minutes (depending on the size of the cookie) at 350 degrees. They will be done when the cookies have a matte appearance and virtually no imprint is left when you touch them lightly in the center.
Make More Cookies
While the first batch of cookies ares baking, return the bowl of dough to the fridge. You want to keep the dough cool before you scoop the next batch. When about three minutes of baking time is left on the first batch, remove the dough from the fridge and scoop, ball, and sugar the next batch. Do this for the third batch if you have one.
Let the cookies cool before eating and store leftovers in an airtight container, in the fridge or the counter, for up to three days. Enjoy!
Notes
Although any certified gluten-free flours and starches will work wonderfully, I recommend Bob's Red Mill: https://www.bobsredmill.com/