These cookies were inspired by Wegman’s Chocolate Indulgence Cookies. The gluten-free cookies are soft on the inside and slightly flaky on the outside. They have a deep chocolate and espresso flavor, plus a tiny hint of oat and are really, good. I think what makes them special is the texture feels heavy and light at the same time. It’s hard to explain, but the cookies are easy enough to make so just give them a try! This is a relatively small batch recipe so there’s not much to lose.
Wegman’s Chocolate Indulgence
Before making my own Chocolate Indulgence Cookies clone, I bought a pack from Wegman’s so I could go over the ingredient list. It includes cocoa butter, cacao and ground oats. At first I thought maybe they were using actual cocoa butter, cacao powder and oat powder, but now I’m thinking they are just listing the individual ingredients that make up unsweetened chocolate (cocoa butter, cacao, etc.).
Cocoa Butter Version
But just for experiment’s sake, I bought some Navitas cocoa butter and came up with a version based on the ingredient list. If you want to try that version, the amounts are in the notes. But since cocoa butter and cacao are both a little pricey, I made a version that’s just as good and calls for dark chocolate and unsweetened chocolate, so there’s no need to purchase cocoa butter.
Chocolate Indulgence Cookies Copycat
- 84 grams dark chocolate, chopped (Trader Joe's, Dove, any brand)
- 28 grams unsweetened chocolate, chopped (Trader Joe's unsweetened cacao chips)
- 3 tablespoons unsalted butter (42 grams)
- 1 large egg room temperature
- 1/2 tablespoon instant espresso powder
- 1/2 teaspoon pure vanilla extract
- 6 tablespoons granulated sugar (75 grams)
- 1/3 cup oat flour Grind oats in a spice grinder or Nutribullet
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup bittersweet chocolate chips can use more or less chips to taste
- Preheat the oven to 325 degrees.
- In a small microwave safe bowl, melt the dark chocolate, unsweetened chocolate and butter together by heating on high and stirring every 30 seconds. Set aside to cool.
- With an electric mixer, beat the egg, espresso and vanilla in mixing bowl. Add sugar and beat for about two minutes or until mixture thickens slightly and becomes a little paler. Stir in the cooled melted chocolate mixture.
- Mix together the oat flour, baking powder and salt and stir until smooth. Stir into the chocolate mixture.
- At this point the mixture should be cool. If it is still at all warm, wait before folding in the chocolate chips. Also, mixture will thicken slightly as it stands and cools, so if you feel it's too thin to scoop cover it and let it sit at room temperature for about 10 more minutes.
- Using a large cookie scoop or a little less than a 1/4 cup measure, scoop out 6 mounds of dough onto the parchment lined baking sheet.
- Bake at 325 for 10-12 minutes. Do not overbake. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack.