Double-Chocolate Cookies
These cookies are a triple threat: chocolaty, chewy, and gluten-free.
Photography by Christopher Testani
Recipe by Susan Westmoreland
Start to Finish: 30 minutes | Servings: Makes about 1 1/2 dozen |
Ingredients
- 1 cup semisweet chocolate chips
- 4 tbsp. butter
- 1 large egg
- 3/4 cup confectioners’ sugar
- 1/4 cup cocoa powder
- 1/4 tsp. baking powder
- 1/2 cup chopped pecans
- 1/2 cup dried tart cherries, chopped
Preparation
In medium saucepan, stir 1/2 cup chocolate chips and the butter over low heat until melted and smooth. Remove from heat; stir in next 4 ingredients. Whisk until glossy, about 1 minute. Stir in nuts, cherries, and remaining 1/2 cup chocolate chips. Scoop tablespoonfuls of dough onto 2 baking sheets lined with parchment. Bake at 350° until set, 13 to 15 minutes. Cool 5 minutes on baking sheet; transfer to wire rack.
