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Chocolate Indulgence Cookies

Chocolate Indulgence Cookies Copycat

Double chocolate cookies made with gluten-free ingredients.
Course Dessert
Cuisine American
Keyword Chocolate Indulgence, Wegman's
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 57 minutes
Servings 6


  • 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.


Cocoa Butter Version:  I've only made this one twice, and I'm not sure it's worth buying extra cocoa butter for, but the cookies are good. 80 grams Navitas cocoa butter, 28 grams of unsalted butter, 5 grams cacao powder (About 2 teaspoons), 1 large egg, 1/2 tablespoon instant espresso powder, 1/2 teaspoon vanilla, 75 grams sugar, 1/3 cup oat flour, 1/2 teaspoon cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup bittersweet chocolate chips.  Technique is same as above, but you melt together cocoa butter and butter and stir in cacao to make the chocolate mixture.  From there you beat the eggs etc.