Adventures in Gluten-Free Baking
A lovely friend of mine is gluten free, so I'm trying out different recipes for numnums. Here is today's. It worked out PERFECTLY. Soooo yummy.
Gluten Free Chocolate Fudge Cookies
One cup plus 2 handfuls of semi-sweet chocolate chips ( I used Toll House brand, not sure if this would work with chocolate chips that are pure chocolate)
2 ounces unsweetened Baker's chocolate
3 ounces pecans, chopped (or white chocolate chips, or maybe peanut butter chips would be awesome!)
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.
Gluten Free Chocolate Fudge Cookies
One cup plus 2 handfuls of semi-sweet chocolate chips ( I used Toll House brand, not sure if this would work with chocolate chips that are pure chocolate)
2 ounces unsweetened Baker's chocolate
3 ounces pecans, chopped (or white chocolate chips, or maybe peanut butter chips would be awesome!)
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.