Gluten Free Triple Chocolate Cookies (adapted from Ghirardelli’s Ultimate Double Chocolate Cookie recipe)

12 ounces Ghirardelli Semi-Sweet Chocolate Chips
10 ounces Guittard Semisweet Chocolate Organic Wafers 66% Cacao
1 cup Ghirardelli Classic White Baking Chips
5 tablespoon(s) unsalted butter
3 eggs
1 cup sugar
1/2 cup coconut flour
1/2 teaspoon baking powder


  1. Over low heat, using a double boiler, or in the microwave, melt Guittard wafers and butter, stirring gently.
  2. In large bowl with electric mixer or whisk, beat eggs and sugar until thick.
  3. Slowly add chocolate mixture to egg mixture, stirring gently.
  4. In small bowl, stir together coconut flour and baking powder, then stir into chocolate mixture just until combined.
  5. Gently mix in semi-sweet chocolate chips.
  6. Dough will be soft, but using a spoon, scoop approximately 1.5 inch diameter balls onto a parchment lined cookie sheet. Alternatively, split batter into two portions, and pour onto two sheets of plastic wrap, form dough into logs, each 2 inches in diameter and about 12 inches long. Use plastic wrap to hold dough in log shape. Wrap tightly and refrigerate until firm.
  7. Heat oven to 375°F. Unwrap dough and cut with knife into 3/4 inch slices. Place balls/slices 1 1/2 inches apart on parchment-lined cookie sheet. Bake 12 to 14 minutes or until shine crust forms on top but interior is still soft. Cool on baking sheet.