Gluten-free Death by Chocolate Cookies

            THIS GIVEAWAY CONTEST IS NOW CLOSED.
 

Helloodles everyone. So even though the Kinkycoconut is having the Death by Chocolate photo challenge giveaway, I realize that some of you might just want to bake your own to give as gifts or to nibble on yourself. Shhhh, I tell no one.
This recipe is a Baker's Chocolate recipe, I took out the gluten and played a bit. The recipe makes a rich, deep, not overly sweet cookie that is perfect for the chocoholic in your life. Enjoy baking them!

Gluten-free Death by Chocolate Cookie:
Difficulty : Medium
Cost Range: High
Time : 50 mins (there is no chill time )
Yields: 32 cookies
Freezes: Beautifully 1-3 months
Preheat Oven to 350° F

INGREDIENTS:
8 squares Semi-sweet Baker's Chocolate Squares (1 package)
1/2 Cup GF Flour Mix #1 (recipe follows after this one)
1/4 tsp Baking Powder
3/4 Cup Firm pack Brown Sugar
1/4 Cup Unsalted Butter
2 LG Eggs
1/2 tsp Sea Salt
1 Tsp Real Vanilla Extract
1 Cup White Chocolate Chunks
1/2 Cup Dark Chocolate Chunks
2 Cups Chopped Pecans


METHOD:

-Preheat your oven.

-In a double boiler on low medium heat, melt the squares of chocolate only-do not melt the chocolate chunks! Only the semi-sweet squares are to be melted.

-In a separate bowl, mix flour, baking powder, and salt. Keep aside.

-Allow melted chocolate to cool for 5-8 minutes, stir it once in a while. Once slightly cooled, add butter, sugar, eggs, and vanilla. Blend together.

-Stir in chocolates and nuts

-Drop by scoopful on parchment lined cookie sheet. 3 down and 4 across.

-Bake 13-15 minutes until puffed & set.

-Cool 1 min on tray and transfer to cooling rack, allow to cool completely.

Bonne Appétit & remember to share a taste tester with someone you love.







This dough is not to be chilled! The chocolate will harden too much and will make it too hard to scoop.






GLUTEN-FREE FLOUR MIX #1 RECIPE


(Makes 3 Cups)

2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe)
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 love to hear how recipes turn out!