Gluten-Free Chocolate Fudge CookiescappyheadApril 14 2014, 02:32:02 UTC
These are delicious:
One cup plus 2 handfuls of Toll House semi-sweet chocolate chips 2 ounces unsweetened Baker's chocolate 3 ounces pecans, chopped 2 tablespoons of salted butter, or unsalted butter plus 1/4 teaspoon salt 2 eggs 2/3 cup white sugar 1/4 cup rice flour 1 teaspoon vanilla 1/4 teaspoon baking powder 1/8 to 1/4 teaspoon fine sea salt (optional)
Put one cup chocolate chips, Baker's chocolate & butter in a glass bowl. Microwave for 60 seconds. Stir. Microwave again for 30 seconds. Stir. Repeat 30 seconds at a time until completely melted. Allow to cool slightly. Add eggs, sugar, flour, vanilla, salt & baking powder. Stir until blended. Add rest of chocolate chips and chopped pecans. I have a small ice cream scoop that holds about two tablespoons of batter, which I used to scoop up the batter. Drop batter onto cookie sheets lined with lightly greased parchment paper, about an inch apart. Using a knife or the back of a spoon, press down on the batter to flatten out, as these cookies don't really spread very much. [Optional: sprinkle the sea salt on top of each lump of cookie dough after putting them on the cookie sheet.] Bake for 11 minutes at 350 degrees. Remove from cookie sheets and cool on cooling racks. Makes about 24 cookies.
One cup plus 2 handfuls of Toll House semi-sweet chocolate chips
2 ounces unsweetened Baker's chocolate
3 ounces pecans, chopped
2 tablespoons of salted butter, or unsalted butter plus 1/4 teaspoon salt
2 eggs
2/3 cup white sugar
1/4 cup rice flour
1 teaspoon vanilla
1/4 teaspoon baking powder
1/8 to 1/4 teaspoon fine sea salt (optional)
Put one cup chocolate chips, Baker's chocolate & butter in a glass bowl. Microwave for 60 seconds. Stir. Microwave again for 30 seconds. Stir. Repeat 30 seconds at a time until completely melted. Allow to cool slightly. Add eggs, sugar, flour, vanilla, salt & baking powder. Stir until blended. Add rest of chocolate chips and chopped pecans. I have a small ice cream scoop that holds about two tablespoons of batter, which I used to scoop up the batter. Drop batter onto cookie sheets lined with lightly greased parchment paper, about an inch apart. Using a knife or the back of a spoon, press down on the batter to flatten out, as these cookies don't really spread very much. [Optional: sprinkle the sea salt on top of each lump of cookie dough after putting them on the cookie sheet.] Bake for 11 minutes at 350 degrees. Remove from cookie sheets and cool on cooling racks. Makes about 24 cookies.
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