Gluten Free Bittersweet Decadence Cookies Food
GLUTEN-FREE BITTERSWEET DECADENCE COOKIES
Just what the name says! You can use different kinds of chocolate to suit your taste. This recipe uses rice flour, but you could switch it out for the flour that you prefer. Enjoy! Adapted from LemonPi and based on Alice Medrich's recipe from Bittersweet.
Provided by Sharon123
Categories Dessert
Time 28m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Preheat your oven to 350*F.
- In a bowl, mix the flour, baking powder, and salt, set aside. Place 8 ounces of bittersweet chocolate chips and butter in a medium microwavable bowl and heat for 1 minute. Stir the chocolate butter mixture and microwave again for 30 seconds. Continue to microwave and stir until the chips have melted and the mixture is smooth, set aside.
- In a heatproof bowl, whisk the eggs, sugar, and vanilla thoroughly and set the bowl over a pot of just barely simmering water using it as a double broiler. Continue to whisk everything until the mixture is lukewarm.
- Combine the egg and chocolate mixture (should be lukewarm) stirring until they are well combined.
- Add the flour mixture, 6 ounces chocolate chips, and pecans. The batter will look like thick cake batter. Don't worry, after they bake they will look like and taste like cookies!
- Scoop the dough (it will look wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper, 2 inches apart.
- Bake 14 minutes until the surface of the cookies looks dry and set. With the cookies still on the parchment paper, slide them onto racks to cool. Gently peel the parchment paper back after cookies have cooled for at least 30 minutes.
BITTERSWEET DECADENCE COOKIES
I love bittersweet chocolate more than any other kind and I'm going to start collecting bittersweet recipes. This is a GREAT way to start.
Provided by Annacia
Categories Drop Cookies
Time 32m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees.
- Line 2 cookie sheets with parchment or wax paper.
- In a small bowl, mix flour, baking powder and salt thoroughly; set aside.
- Place 8 ounces of chocolate and the butter in a large heatproof bowl in a wide skillet of barely simmering water and stir frequently just until melted and smooth. Remove the chocolate from the skillet and set it aside.
- Leave the heat on under skillet.
- In a large heatproof bowl, whisk eggs, sugar and vanilla thoroughly.
- Set the bowl in the skillet and stir until the mixture is lukewarm.
- Stir the egg mixture into the warm (not hot) chocolate.
- Stir in the flour mixture, then the nuts and chocolate chunks.
- Scoop slightly rounded tablespoons of batter 1 1/2 inches apart onto cookie sheets.
- Bake until the surface of the cookies looks dry and set, but the center is still gooey, 12 to 14 minutes.
- If you used parchment or wax paper, carefully slide the cookies, still on paper, onto racks, or set the pans on the racks. Otherwise, let the cookies firm up on the pans for a minute, then transfer them to the racks with a metal pancake turner.
- Let cool completely.
- Store in a tightly sealed container.
Nutrition Facts : Calories 798.1, Fat 62, SaturatedFat 10.7, Cholesterol 161.3, Sodium 176.8, Carbohydrate 52.5, Fiber 5.5, Sugar 35.8, Protein 17.2
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