With most people spending extra time at home these days, we’ve decided to reintroduce the D’Andrews Recipe of the Month. This month, we are sharing a recipe that will certainly satisfy a chocolate craving!

When owner and executive chef David Andrews wanted a double chocolate cookie for the bakery, he set out to create a recipe with 100% chocolate, that way the cookie would not be as dry as other recipes. Because there is so much chocolate in the cookie, it didn’t need much flour, so he was able to make it with gluten-free flour.

Try this out for yourself at home and tag us on social @dandrewsbakery.

Dulcey Double Chocolate Cookie

4 TBSP Butter

¾ Cup White Sugar

¾ Cup Light Brown Sugar

1 tsp Espresso Powder

1 tsp Salt

1 TBSP Vanilla Extract

4 Whole Eggs

3 ⅓ Cups 100 % Chocolate

3 ⅔ Cups Gluten-Free Flour

2 ½ Cups Dulcey Valrhona Chocolate

Yield is around 17 cookies

1) Cream soft butter with sugars, espresso, salt, and vanilla

2) Add room temperature eggs

3) Add melted chocolate (not too hot)

4) Fold in sifted flour and baking powder

5) Fold in broken pieces of chocolate

6) Use ice cream scoop to portion cookies

7) Form cookies before they rest (they will not expand)

8) Chill unbaked cookies for 24 hours

9) Dust cookies in powdered sugar

10) Bake 350 Oven for 7 min turn 5 min

Notes:

• Make sure melted chocolate is not too hot (barely melted). These cookies do not expand.

• When portioning, make the cookies look how you want for the final product (puck-like).

• Don't over powdered sugar these, just a dusting.

• May be lower bake temperature for gas convection oven.

• Can use AP, cake, or gluten-free flours.