Ingredients:

  • 180g Gluten-free all-purpose flour blend
  • 45g Unsweetened cocoa powder
  • 5g Baking soda
  • 3g Sea salt
  • 115g Unsalted butter, softened
  • 150g Brown sugar, packed
  • 50g Cane sugar
  • 1 large (50g) Egg, room temperature
  • 5ml Pure vanilla extract
  • 170g Semi-sweet chocolate chips
  • 30g Dark chocolate chunks

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl, sifting to remove cocoa clumps.
  3. Beat softened butter, brown sugar, and cane sugar on medium-high for 2-3 minutes until pale and fluffy.
  4. Add the egg and vanilla extract, beating on medium until the batter is glossy and combined.
  5. Gradually mix in the dry flour mixture on low speed until no streaks of flour remain.
  6. Fold in the semi-sweet chocolate chips and dark chocolate chunks by hand using a spatula.
  7. Cover the dough and refrigerate for at least 1 hour to allow starches to hydrate.
  8. Scoop 2-tablespoon mounds of dough and place them 2 inches apart on prepared sheets.
  9. Bake for 9-11 minutes until edges are set but centers remain slightly soft.
  10. Remove from oven, sprinkle with flaky sea salt, and cool on the pan for 5 minutes before transferring to a wire rack.