As the name suggests, this isn’t some run-of-the-mill chocolate cookie recipe. These cookies elicit explosive reactions in all who try them. Rich and gooey, with a tender interior and crispy edges, these wheat-free, entirely whole-grain cookies are reminiscent of a fudgy brownie loaded with chocolate chips.
The dough is simple, but you can’t rush the process. It begins with melted butter and chocolate, which makes the mixture quite sticky. To make the dough malleable, you must chill it for at least 1 hour. Although it may be tempting, never skip this step. I enjoy melty, freshly baked cookies, so I bake shortly before serving—a euphoric experience indeed. The baked cookies will sit well at room temperature and are just as enjoyable once cooled.
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