Double Chocolate Chunk Cookies (with easy Gluten Free Substitution)

Sometimes you just need an indulgent cookie. And if you really like chocolate, these might just be the cookies for that fix. They include both Dark Chocolate and Milk Chocolate to provide a variety in flavor. And as an added perk, they are basically so easy that they are almost impossible to screw up. Recipe Below for 8 large Cookies:

Ingredients:

-7 oz (200 grams) Dark Chocolate
-2 Tablespoons (30 grams) Butter
-2/3 cup (130 grams) Sugar
-2 large eggs (about 80 grams)
-1 oz (30 grams) All Purpose Flour or Gluten-Free Flour Substitute
-1 teaspoon (4 grams) Baking Powder
-pinch of salt -5 oz (145 grams) Milk Chocolate Chips or Chunks

Instructions:

Oven at 350 F or 180 C

1. Melt Dark Chocolate and Butter in a pot over low heat on the stove. Don't scorch. It only needs to melt. Remove from heat and let cool slightly
2. Whisk eggs with sugar until the color changes to a light yellow and the mixture takes on a slightly airy quality.
3. Whisk together Flour, Baking Powder, and salt.
4. Whisk Chocolate and Butter mix into the Sugar and Egg mix until fully incorporated.
5. Stir dry mix into the Chocolate/Butter/Egg/Sugar mix
6. Stir chocolate chips or chunks into the batter.
7. Allow cookie dough to cool until it tightens up and has a texture similar to play dough.
8. Form cookie dough into 8 equal balls, about 2.5 oz (75 grams) each.
9. Space cookie balls on to a sheet tray lined with parchment paper.
10. Bake cookies at 350 F / 180 C for approximately 8-10 minutes or until they are puffed up a bit and crackled, with slightly fudge-y centers.
11. Allow to cool completely before eating.