Gluten-Free Chocolate Chunk Cookies

Preheat oven to 350ºF.

In a large bowl using a stand mixer fitted with the paddle attachment, add the eggs, sugar and oil. Beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed.

In another bowl add the gluten free flour, cocoa powder, baking soda, and salt. Whisk everything together very well and set aside.

Meanwhile, melt the chocolate chunks in a microwave for about 30–45 seconds.

Add the vanilla and melted chocolate into the egg mixture, beat on high until fully combined. Turn the mixer speed down to low and add about half of the flour mixture, beating until nearly combined. Add the rest of the flour and keep mixing until fully mixed.

Add the chocolate chips and mix on low for about 5–10 seconds until evenly combined.

Line 2 to 3 large baking sheets with parchment paper or a silicone baking mat. With a medium cookie scoop, scoop cookie batter on each baking sheet about 2 inches apart. Bake for 10–12 minutes.