1/3 cup Gluten Free Baking Flour (I like Aldi brand or Bob's Red Mill)
1/2 teaspoon baking powder
2 cups semi sweet ohocolate chips
1/2 cup butter
1/2 cup sugar
1 large egg
1/2 tsp instant coffee dissolved in 1 teaspoon water
te1/2 teaspoon vanilla extract
1 cup walnuts, chopped
Heat oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
Stir flour, baking powder and salt in small bowl to blend. Set aside.
Stir 1 cup chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth.
Transfer chocolate mixture to large bowl. Set aside.
Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended.
Stir egg mixture into reserved chocolate mixture.
Mix in flour mixture just until blended.
Add nuts and remaining 1 cup chocolate chips.
For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3" inches apart. Press flat with bottom of glass or fork.
Bake cookies until top is dull and feel crusty, about 14 minutes.
Cool cookies on baking sheet 15 minutes.
Transfer to rack and cool completely.
*Quick tip- this dough freezes nicely. I make balls ahead of time and freeze them. When ready to bake, take balls out, thaw on cookie sheets, flatten with fork before baking.