Chocolatey Chocolate Fudge Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 36 |
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Great chocolatey gluten free cookie recipe. Ingredients:
12 oz. package (2 cups) of semi-sweet chocolate pieces |
4 oz. of bittersweet chocolate, chopped |
2 oz. of unsweetened chocolate, chopped |
1 cup of walnuts or pecans |
2 tablespoons of salted butter |
2 eggs |
2/3 cup sugar |
1/4 cup rice flour |
1 teaspoon vanilla |
1/4 teaspoon aluminum-free baking powder |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a cookie sheet with unsalted butter.
3. In a medium saucepan, melt 1 cup of semi-sweet chocolate chips, 2 oz. of unsweetened chocolate, and 2 Tablespoons of salted butter. Remove from heat; add the eggs, sugar, rice flour, vanilla, and baking powder.
4. Beat until combined, scraping sides of the pan.
5. Stir in bittersweet chocolate pieces, the rest of the chocolate chips, and the 1 cup of walnuts.
6. Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart.
7. Bake in the 350 degree oven for 8-10 minutes or until the surface of the cookie looks dull and cracked.
8. Transfer to a wire rack and let cool.
9. This recipe makes about 36 cookies.
10. To freeze: These cookies freeze well in an airtight container with a piece of parchment between the layers of cookies for up to three months. The cookies need to cool completely before freezing.
11. Note: Elizabeth Barbone’s cookbook, Easy Gluten-Free Baking , suggests using salted butter in place of unsalted. Salted butter makes gluten-free baked goods more flavourful.
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