½cupunsalted butter or melted clarified butter (measure melted)
113grams(4 ounces) semisweet chocolate
56grams(2 ounces) unsweetened chocolate
285grams(1½ cups) firmly packed brown sugar
1tablespoonvanilla extract
2eggsroom temperature
½cuptoasted coarsely chopped nuts (optional)
Instructions
Preheat oven to 350°. Lightly spray a baking sheet with gluten-free nonstick spray, or line with parchment paper.
In a bowl, whisk together potato starch, oat flour, sorghum flour, almond meal, xanthan gum, baking soda, salt and, if using, espresso powder.
Place butter and chocolates together in a heavy, medium-size saucepan over low heat until chocolate is melted. Remove saucepan from heat, whisk in sugar and vanilla. In the bowl of a stand mixer fitted with paddle attachment or in a large bowl and using a hand mixer, pour in the chocolate/butter/sugar mixture. On low speed, add eggs, one at a time, and continue to mix until mixture is smooth and glossy. Add dry ingredients and mix until all ingredients are fully incorporated, and dough has formed into a tight ball. Fold in nuts (if using) with a rubber spatula.
With a 1-ounce cookie scoop or a tablespoon measure, portion out batter (1¼-inch round balls). Arrange balls on prepared baking sheet 2 inches apart.
Bake 10–12 minutes, until cookies are domed and crackled on the top. Let sit on baking tray 10 minutes, and then transfer to a cooling rack. Cookies can be stored in an airtight container at room temperature for up to one week or frozen in a resealable plastic bag.
Notes
If you have a nut allergy, replace almond meal with 45 grams (½ cup) gluten-free oat or cassava flour.