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Mini Double Chocolate Fudge Cookie Thins (to eat and for ice cream sandwiches)
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Mini Double Chocolate Fudge Cookie Thins (to eat and for ice cream sandwiches)

Bakes like a cookie - tastes like a brownie! Love eating them off the pan, or sandwich with frozen yogurt or ice cream. Gluten Free. Can use regular flour too!
Prep Time15 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Keyword: brownie cookie ice cream sandwich, gluten free chocolate fudge cookie thin, gluten free ice cream sandwich, mini chocolate fudge cookies
Servings: 32 mini cookies; 16 larger ones
Author: Karen Sheer a zest for life

Equipment

  • 1 cookie sheet
  • 1 silpat liner

Ingredients

  • 6 ounces bittersweet chocolate I use Guittard extra dark chips
  • 1/2 cup unsalted butter organic; 1 stick
  • 2 large eggs I use pasture raised
  • 1/4 cup light brown sugar
  • 1/2 cup pure cane sugar
  • 6 tablespoon gluten free flour blend* or regular flour
  • 1/4 cup dark cocoa powder I use Ghirardelli
  • 1 1/2 teaspoons pure vanilla
  • 1 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 3/4 cups chocolate chips I use Guittard extra dark chips

Instructions

  • Preheat oven to 325 degrees. Add silpat or parchment paper to a cookie sheet, lightly grease with butter.
  • Place 6 ounces chocolate and one stick butter (cut into tablespoons) in a small pot. Place over low heat and stir until mixture is smooth, remove from heat, let cool 10 minutes.
  • In a large bowl, add eggs and both sugars. Blend with a wire whisk until smooth. Add cooled chocolate mixture - gently whisk until well combined.
  • Add remaining ingredients, flour through chocolate chips - and mix well with a rubber spatula.
  • Scoop dough onto the cookie sheet (I use a cookie scoop # 60 size* ) - space them 1 1/2 inches apart; 15 cookies. Bake until firm 9 - 10 minutes.
  • Let stand on the cookie sheet 3 minutes, then remove to a wire rack to cool. Repeat with remaining cookies.
  • Store in an airtight container, separated by waxed paper. Cookies freeze well too!

Notes

*Cookie Scoop Used:
#60, 1  3/8" diameter, scoops 1 tablespoon + 1/3 teaspoon of dough 
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 107kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 28mg | Potassium: 60mg | Fiber: 1g | Sugar: 9g | Vitamin A: 108IU | Calcium: 19mg | Iron: 1mg