Morning lovelies,
Day 5 of our Cookie journey begins with a recipe that originates from the lovely blogger, Mr. Riley Wilford (hope I got that right) at mydailymorsel.com
I did adjust it to get the gluten out and it has been a grande success that I am having difficulty staying away from, I particularly like them right out the freezer. Weird but true.
The original looked so beautiful and I know my Italian friends love a much stronger & slightly bitter cookie, especially when mingled with coffee. They will be so pleased when they receive these in their Cookie gift tins. This is what the original looks like, they are called espresso brookies because they have a brownie texture :
You can find it here :
http://www.mydailymorsel.com/2014/08/21/salted-chocolate-espresso-brookies/
And here is my gluten-free recipe all modified & scrumptious! I had to add sorghum flour to up the protein factor to get a reasonable brownie like consistency. They came out tasting great, very strong coffee flavour and I added chocolate chips to mine to cut some of the bitterness. To me, it tasted good which is huge because I do not have an appreciation for all things coffee. I am a tea lady so it was amazing that I snagged a few of these. This is my first attempt at this cookie and I have a different method I am going to play with another time to see if I get a different texture and look but for now, they are a yummy cookie and perfect for gift giving. Have fun on your baking adventure!
SALTED CHOCOLATE MOCHA COOKIES
Difficulty: Medium
Cost Range: Low to Medium
Time: Prep-1hour 30 mins (includes chill time) Bake-20 mins
Yields: 36 Cookies depending on size you make them
Freeze: Beautifully, last 1-3 months
Preheat Oven to 325° F
Ingredients:
1/2 Cup Butter, unsalted
10 oz Bittersweet Chocolate
1/2 Cup Cane Sugar
2 Tbsp Instant Coffee with 1/4 Cup hot water, mix together
1/2 Tbsp Kosher salt
2 Eggs
1 Tsp Real Vanilla extract
1/4 Cup Sorghum flour
3/3 Cup #1.5 G.F (Brown Rice) Flour mix (mix recipe follows after this recipe)
1/2 tsp xanthan gum
1/2 tsp Baking Powder
2 Tbsp High-end Cocoa Powder
3/4 Cup Semi-sweet Chocolate Chip
Kosher salt for sprinkling on top of cookies (DO NOT ADD EXTRA SALT IN BAKING DOUGH)
Method:
-In a medium sized bowl over a double boiler, melt chocolate & butter together on medium low temperature.
-In a separate bowl mix gluten-free flours together with cocoa, baking powder & xanthan gum. Blend together & keep flour mix aside until time to use.
-Remove melted chocolate and butter mixture from heat, carefully so you don't get burned. Allow to cool for 5 minutes. Whisk in coffee and vanilla.
-Whisk in sugar & salt to chocolate mixture.
-Add eggs, whisk for 1/2 a minute until combined.
-Gradually add SIFTED flour mixture by whisking in until well combined. Dough will be a bit runny but still thick.
-Cover and chill dough for 1 hour until firm but not rock hard. If you over chill it, just let it sit on the counter for a bit until it softens to a firm state. (Don't panic)
-Shape dough into 1 inch balls, I like to use a scooper I bought that is the perfect size and then give them a slight roll into perfectly shaped ballzinies! Place on cookie sheet that has been prepped with parchment paper-not greased! You don't need to grease anything when you use parchment paper and remember you can reuse parchment paper sheets several times. I lay out the cookies 3 down and 4 across because they do spread, on a slightly larger tray I will do 5 across.
-Make sure the cookies are 2 inches apart, gently, use the flat part of your palm to press them down a bit. Not too flat, you are making them a bit flat but not making a pancake! Gentle.
-LIGHTLY sprinkle the top of each Cookie with a very tiny pinch of Kosher salt.
-Chill in freezer for 5 minutes.
-Bake in preheated oven for 10 minutes . I bake for 5 minutes and turn the tray around then add the last 5 minutes. This is to ensure even baking, I find this helps a lot with gluten-free baking.
-Allow to cool on the tray for 3-4 minutes before transferring to a cooling rack.
Bonne Appetit & Share a taste tester with the one you love!
GLUTEN-FREE FLOUR MIX #1.5 RECIPE
(Makes 3 Cups)
1 Cup White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe)
1 Cup Brown Rice Flour
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)
Method:
-In a bowl, very carefully measure and blend all ingredients together.
So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked.
Leave a comment below, I would love to know about how this recipe worked out for you.
Day 5 of our Cookie journey begins with a recipe that originates from the lovely blogger, Mr. Riley Wilford (hope I got that right) at mydailymorsel.com
I did adjust it to get the gluten out and it has been a grande success that I am having difficulty staying away from, I particularly like them right out the freezer. Weird but true.
The original looked so beautiful and I know my Italian friends love a much stronger & slightly bitter cookie, especially when mingled with coffee. They will be so pleased when they receive these in their Cookie gift tins. This is what the original looks like, they are called espresso brookies because they have a brownie texture :
You can find it here :
http://www.mydailymorsel.com/2014/08/21/salted-chocolate-espresso-brookies/
And here is my gluten-free recipe all modified & scrumptious! I had to add sorghum flour to up the protein factor to get a reasonable brownie like consistency. They came out tasting great, very strong coffee flavour and I added chocolate chips to mine to cut some of the bitterness. To me, it tasted good which is huge because I do not have an appreciation for all things coffee. I am a tea lady so it was amazing that I snagged a few of these. This is my first attempt at this cookie and I have a different method I am going to play with another time to see if I get a different texture and look but for now, they are a yummy cookie and perfect for gift giving. Have fun on your baking adventure!
SALTED CHOCOLATE MOCHA COOKIES
Difficulty: Medium
Cost Range: Low to Medium
Time: Prep-1hour 30 mins (includes chill time) Bake-20 mins
Yields: 36 Cookies depending on size you make them
Freeze: Beautifully, last 1-3 months
Preheat Oven to 325° F
Ingredients:
1/2 Cup Butter, unsalted
10 oz Bittersweet Chocolate
1/2 Cup Cane Sugar
2 Tbsp Instant Coffee with 1/4 Cup hot water, mix together
1/2 Tbsp Kosher salt
2 Eggs
1 Tsp Real Vanilla extract
1/4 Cup Sorghum flour
3/3 Cup #1.5 G.F (Brown Rice) Flour mix (mix recipe follows after this recipe)
1/2 tsp xanthan gum
1/2 tsp Baking Powder
2 Tbsp High-end Cocoa Powder
3/4 Cup Semi-sweet Chocolate Chip
Kosher salt for sprinkling on top of cookies (DO NOT ADD EXTRA SALT IN BAKING DOUGH)
Method:
-In a medium sized bowl over a double boiler, melt chocolate & butter together on medium low temperature.
-In a separate bowl mix gluten-free flours together with cocoa, baking powder & xanthan gum. Blend together & keep flour mix aside until time to use.
-Remove melted chocolate and butter mixture from heat, carefully so you don't get burned. Allow to cool for 5 minutes. Whisk in coffee and vanilla.
-Whisk in sugar & salt to chocolate mixture.
-Add eggs, whisk for 1/2 a minute until combined.
-Gradually add SIFTED flour mixture by whisking in until well combined. Dough will be a bit runny but still thick.
-Cover and chill dough for 1 hour until firm but not rock hard. If you over chill it, just let it sit on the counter for a bit until it softens to a firm state. (Don't panic)
-Shape dough into 1 inch balls, I like to use a scooper I bought that is the perfect size and then give them a slight roll into perfectly shaped ballzinies! Place on cookie sheet that has been prepped with parchment paper-not greased! You don't need to grease anything when you use parchment paper and remember you can reuse parchment paper sheets several times. I lay out the cookies 3 down and 4 across because they do spread, on a slightly larger tray I will do 5 across.
-Make sure the cookies are 2 inches apart, gently, use the flat part of your palm to press them down a bit. Not too flat, you are making them a bit flat but not making a pancake! Gentle.
-LIGHTLY sprinkle the top of each Cookie with a very tiny pinch of Kosher salt.
-Chill in freezer for 5 minutes.
-Bake in preheated oven for 10 minutes . I bake for 5 minutes and turn the tray around then add the last 5 minutes. This is to ensure even baking, I find this helps a lot with gluten-free baking.
-Allow to cool on the tray for 3-4 minutes before transferring to a cooling rack.
Bonne Appetit & Share a taste tester with the one you love!
GLUTEN-FREE FLOUR MIX #1.5 RECIPE
(Makes 3 Cups)
1 Cup White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe)
1 Cup Brown Rice Flour
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)
Method:
-In a bowl, very carefully measure and blend all ingredients together.
So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked.
Leave a comment below, I would love to know about how this recipe worked out for you.
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