Wednesday, October 31, 2012

Gluten Free Double Chocolate Cookies

These gluten free double chocolate cookies are to die for. They are so rich and are the perfect treat for any chocolate lover. This recipe might seem tricky because of the double boiler but it's easy and fast once you get the hang of it. I just set a metal bowl over a medium pot with less than an inch of simmering water in it (the bowl should be heated by the steam and not touch the simmering water). I hold the bowl with an oven mitt while I mix to protect my skin from heat and steam. If you aren't gluten intolerant feel free to use all purpose flour instead of the Bob's Red Mill Gluten Free mix.  Add 1/4 teaspoon of cayenne pepper for a Mexican chocolate vibe. Enjoy!
Gluten Free Double Chocolate Cookies
(Adapted from the Hummingbird Bakery Cookbook)
3 Tablespoons salted butter
16 ounces bittersweet chocolate roughly chopped and divided
2 large eggs
3/4 cup brown sugar (light or dark), packed
1/4 teaspoon vanilla extract
2/3 cup Bob’s Red Mill Gluten Free Flour
1/2 teaspoon table salt
1/2 teaspoon baking powder

Preheat oven to 325°F.

In a double boiler (metal or glass bowl set over a pot of simmering water), melt half of the chocolate along with all of the butter. Remove from the heat and set aside to cool a bit.

In a separate bowl, whisk the dry ingredients together. In another bowl, cream the butter and sugar together then add the eggs and vanilla. Beat until fluffy and lightened in color. Temper the melted chocolate mixture into the wet ingredients stirring vigorously so the heat doesn't cook the eggs. Add the dry ingredients and mix until well combined. The batter will be thick. Stir in the remaining chopped chocolate (i.e. chocolate chips).Toasted nuts and dried fruit are nice optional ingredients in this recipe as well.

Portion out dough onto well greased, silt pat or parchment lined baking sheets leaving at least 2 inches between each for spreading (Tip: Use wet hands to shape the cookies). Bake for 10-14 minutes until glossy and beginning to crack. Allow the cookies to cool on the baking sheet until slightly firmed and then move to a wire rack to cool.