Gluten Free Chocolate Chunk Cookie Cakes (Edit recipe)

Is it a cookie or a cake? A chocolate chip cookie and a cupcake came together and had a baby! These Gluten Free Chocolate Chunk Cookie Cakes are destined to be a new favorite to add to your baking repertoire

15 minutes

28 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	366
Fat:	23 g
Carbohydrates:	39 g
Protein:	7 g
Cholesterol:	39 g
Sodium:	83 mg
Fiber:	1 g
Sugars:	31 g
Calculated per serving.

by Let Them Eat Gluten Free Cake

View original recipe

Serves: 16

Ingredients

2 cups Kim's Gluten Free Bread Flour Blend (click for recipe), (a store bought blend may be substituted, but hasn't been tested)
1 tsp Baking Powder
1/4 tsp Salt
1 cup Unsalted Butter, room temp
1 cup Light Brown Sugar
3/4 cup Granulated White Sugar
3 Eggs, room temp
3/4 cup Sour Cream, room temp
1 Tbsp Vanilla Extract
12 oz Semi-Sweet Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350° F. Spray mini loaf pans with nonstick cooking spray and set aside.
In a small bowl, measure or weigh flour, baking powder, and salt. Whisk until combined and set aside.
Place butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with paddle attachment (or in a large bowl with a handheld mixer). Mix on low speed for about 1 minute, then beat on medium high speed for 3 minutes. Stop and scrape down the sides of the bowl. Continue to beat on medium high speed for another 3 minutes, until light and fluffy. Scrape down sides of bowl again.
Add 3 eggs, one at a time, beating for about 30 seconds after each addition. Scrape down sides of bowl and beat for an additional 2 minutes on medium high speed.
Turn the mixer down to low and slowly beat in the flour mixture, followed by the sour cream. Add the vanilla and dump in the chocolate chunks, mixing on low just until barely combined. Finish mixing by hand with spatula.
Using two large spoons (spoons work better than a scoop as the pans are rectangular) portion batter into each loaf pan, filling each ¾ full. Spread somewhat evenly, but batter will spread out when baking.
Bake for about 28-30 minutes, or until cakes spring back when lightly touched. Remove cakes from oven and allow to cool in pan 10 minutes before removing to a wire rack to cool completely.
Serve warm or at room temperature. Keep in air tight container at room temperature for up to 4 days, or individually freeze for up to 3 months.