These are my absolute favorite brownies!! And you know what they’re perfect for?… Brownie Sundaes topped with caramel sauce! They’re also good on their own. It’s one of my favorite desserts and summer time treats! And one of my mom’s favorites as well!
These brownies are so fudgy, chocolatey, and chewy! I haven’t found many brownies that even compare to these. I don’t normally add nuts to these, but they would be wonderful with pecans, walnuts, or even hazelnuts!
As with most of the things I bake, I used Ghirardelli chocolate chips (60% Semi-sweet). They are my favorite chocolate chips to use! I love a darker chocolate, and I think that they really take these brownies to the next level. I have made them with milk chocolate chips and they’re good, but not the same as when I use the darker chocolate chips. Use whatever you desire, but the dark chocolate is much better, in my opinion.
2 sticks butter, unsalted
3/4 cup cocoa powder
2 cups granulated sugar
1 cup AP flour
1 tsp. vanilla bean paste
1 tsp. pure vanilla extract
1/2 tsp. salt
1 1/2 cups Ghirardelli chocolate chips
1 cup chopped nuts (Optional but pecans, walnuts, or hazelnuts would be yummy!)
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 X 13 pan and set aside.
- Melt the butter in a small pot. Once melted, pour into a mixer with the paddle attachment. Add the cocoa powder. Mix. Scrape down the sides of the bowl after adding ingredients.
- Add the sugar and mix until incorporated. Add the eggs one at a time and mix well after each addition. Add the vanilla extract and vanilla bean paste. Mix.
- Add the flour and salt. Mix well and finally add the chocolate chips and nuts if desired. Mix until combined.
- Spread the batter in the greased 9 x 13 pan. Bake until done, about 25-30 minutes.
- Let cool and enjoy on their own or with ice cream and caramel sauce! Yum!!
These gluten-free coconut chocolate chip cookies are SO good you won’t taste the difference! They turned out so much better than I ever expected they would. I also thought it would take me more than 3 batches to figure out the right combination of ingredients.
I had found a really good coconut chocolate chip cookie recipe a few years ago and wanted to see if I could make them gluten-free. After some testing and tweaking, I found the winner!
This third test batch is very close to my first variation, but I used a combination of brown and granulated sugar. Instead of all coconut oil, I used half shortening. I also froze them before I baked them to help prevent them from spreading too much like the first batch. The result…a thick and chewy cookie! Tastes just as good as it looks! And you can’t even tell it’s gluten-free by looking at it! Needless to say I am very happy with the end result!
¼ cup coconut oil
¼ cup shortening
¼ cup brown sugar
½ cup granulated sugar
2 tsp. pure vanilla extract
1 cup almond flour
½ tsp. baking powder
½ tsp. salt
1 cup chocolate chips (I used Ghirardelli Semi-sweet 60% as usual.)
1 cup sweetened coconut flakes
½ cup chopped pecans
- Cream together the coconut oil, shortening, and both sugars in the mixing bowl with a paddle attachment.
- Add the egg and mix on medium high for about 30 seconds or until incorporated. If the egg is cold, it could make the coconut oil form chunks and you don’t want that. This is why I recommend turning up the speed after adding the egg. Otherwise, you could add a room temperature egg and would not have to turn the speed up on the mixer.
- Next add the vanilla. Mix until incorporated.
- Add the almond flour, baking powder, salt, coconut, and chocolate chips. Add the pecans at this time if using them.
- Scoop onto 2 parchment lined cookie pans. Freeze for 15 minutes. Preheat the oven at this time to 350 degrees Fahrenheit.
- Bake for 12-14 minutes. Yield is approximately 21 cookies depending on size of desired cookies.
Everyone can enjoy these cookies!