Saturday, October 30, 2010

Gluten-Free Double Chocolate Chunk Cookies


In an effort to keep this Gluten-Free lifestyle easy for my daughter. I try to make treats several times a week. This pleases everyone. Us adults, the kids, any company. Just makes life more bearable. Today I am going for the Chocolate fix. I can admit that when there is chocolate involved I always have a double motive. I adapted this recipe from Martha Stuart, But I made mine Gluten-Free. As always, for those of you that don't care, you can use normal flour. However, I still encourage you to try it the Gluten-Free way. I bet you can't tell the difference!

Gluten-Free Double Chocolate Chunk Cookies
•1 cup Gluten-Free-all-purpose flour
•1/2 teaspoon xanthan gum
•1/2 cup Dutch-process cocoa powder
•1/2 teaspoon baking soda
•1/2 teaspoon coarse salt
•1/2 pound Chocolate cut into 1/4-inch chunks
•1/2 cup unsalted butter
•1 1/2 cups sugar
•2 large eggs
•1 teaspoon pure vanilla extract



1.Preheat oven to 325° F. Sift flour, cocoa powder, baking soda, and salt into a medium-sized bowl; set aside.

2.Melt 4 ounces of the coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

3.Put the chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in the flour mixture. Using a large spatula, fold in chocolate chunks.


4.Using a 1 1/2-inch ice cream scoop, drop the dough onto parchment-lined baking sheet, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft-do not over-bake). Let cool.


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