1/2 cup gluten free all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda
3 tablespoons unsalted butter
3 ounces unsweetened chocolate, chopped
1/2 cup packed brown sugar
2 tablespoons granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup semisweet chocolate chips
1/2 cup toasted California walnuts, chopped
Preheat oven to 350°F.
Line baking sheet with parchment paper.
Combine flour, cocoa powder, salt and baking soda in medium bowl; stir to combine. Set aside.
Combine butter and unsweetened chocolate in large microwave safe bowl. Microwave on high for 30 seconds; stir well. Repeat heating at 10 second intervals, stirring in between, until butter and chocolate is completely melted and smooth.
Add brown sugar, granulated sugar, eggs and vanilla; whisk well to combine.
Add flour mixture; stir to combine. Fold in chocolate chips and walnuts.
Scoop heaping tablespoons of dough onto prepared cookie sheet. Chill in refrigerator 10 minutes.
Bake for 12 minutes or until set. Cool on pan 2 minutes; transfer to wire rack.
Vanilla Walnut Whipped Cream replaces cream in this fluffy Tiramisu recipe.
Add a small drizzle of honey if you prefer a sweeter taste. For a more grown up stack, sprinkle each layer with a teaspoon of minced jalapeno pepper.
