Thursday, May 19, 2011

Gluten-Free Chocolate Decadence Cookies

I've been wanting to make these for so long; they've been bookmarked forever!  I finally made them today; we have friends who are moving soon, and the husband cannot have gluten.  They were so good- I don't know if I've ever had a gluten-free cookie before, but these tasted amazing.  Chocolatey and chewy, with a shiny, crackly top.  I used semi-sweet chocolate this time (my bar of milk chocolate said it may contain traces of wheat, so I stayed away), but I want to make these again for my fam and use milk chocolate for the base, and maybe chopped with chocolate for the chips.  I did not include nuts in the cookies I gave away, but added some to the cookies I made for my fam; I love the nuts in there, because it cuts the richness some (like nuts in fudge). 

I had to add more flour to this recipe; I know the dough is supposed to be very sloppy, but mine was downright runny and was just spreading all over the pan.  I was hesistant to mess with the recipe, but I added a little more rice flour until the batter thickened up.  It was still loose, but stayed in a more uniform shape and didn't run everywhere.  Maybe I needed more flour because I live in a super-humid climate- I'm not sure. 
Gluten-Free Chocolate Decadence Cookies

1/4 cup rice flour (I used sweet rice flour)
1/4 teaspoon baking powder
1/8 teaspoon salt
8 ounces bittersweet or semisweet chocolate chips*
2 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup pecans or walnuts
6 ounces bittersweet or semisweet chocolate chips
2 sheets parchment paper

1.  Preheat oven to 350 degrees. In a small bowl, mix the flour, baking powder, and salt together, set aside. Place 8 ounces of bittersweet chocolate chips and butter in a med. microwavable bowl and heat for 1 minute. Stir the chocolate butter mixture and microwave again for 30 seconds. Continue to microwave and stir until the chips have melted and your mixture is smooth, set aside. (I slowly melted in a homemade double boiler on the stove). 

2.  In a heatproof bowl, whisk the eggs, sugar, and vanilla thoroughly and set the bowl over a pot of barely simmering water using it like a double broiler. Continue to whisk everything until the mixture is lukewarm. Combine the egg mixture and the chocolate mixture (should be lukewarm as well) stirring until they are well combined.

3.  Add the flour mixture, 6oz choc. chips, and pecans. Your batter will look like thick cake batter- add a touch more flour if it looks like it will run and spread everywhere. Do not fear, after they bake they will look like and taste like cookies!

4.  Scoop dough (it will look very wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper 2 inches apart from each other. Bake for 14 minutes until the surface of the cookies look dry and set. With the cookies still on the parchment paper, slide them onto racks to cool. Gently peel the parchment paper back after cookies have cooled for at least 30 minutes. Enjoy!

*Savory Sweet Life says that any chocolate can be used, even milk chocolate.  :)
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1 comment:

LadyJayPee said...

These look & sound delish. I want to try them, so I guess I better hunt down some rice flour.