- 12
Ingredients
- 1 cup (6 ounces) bittersweet chocolate chips (at least 60% cocoa), divided
- 1 tablespoon unsalted butter, buttery spread, or coconut oil
- 1 large egg
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/16 teaspoon baking soda
- 1/16 teaspoon xanthan gum
- 1/32 teaspoon salt
- 1/4 cup finely chopped walnuts or pecans
Preparation
Step 1
[1] In a small microwave-safe bowl, heat 1/4 cup of the chocolate chips and the butter on Low power in microwave oven for about 30 seconds, or until melted. Stir; set aside to cool.
[2] In a separate small bowl, beat the egg, sugar, cornstarch, baking soda, xanthan gum, and salt with an electric mixer on low speed until well blended. Beat in the melted chocolate mixture until no cornstarch streaks remain. Stir in the walnuts and remaining chocolate chips. Dough will be soft. Refrigerate, covered, 2 hours.
[3] Place a rack in the middle of the oven and preheat the oven to 375°F. Line a 9×13-inch baking sheet (not nonstick) with parchment paper. Shape dough into 12 walnut-sized balls and place on baking sheet, at least 1 ½-inches apart.
[4] Bake just until the crust starts to crack, about 10 to 12 minutes. Do not overbake. Cool cookies 2 minutes on baking sheet, then transfer to a wire rack to cool completely. Or, freeze balls up to 1 month and bake later.