These are some of my favorite cookies! I love them either with multiple types of chocolate chips or with mini rolo-type candies (when I can locate them). I used to make them regularly, and then had to change things up and make them gluten-free. It took a number of tries, but I finally figured out how to get the same yummy taste. One key to making these scrumptious cookies is using dark cocoa powder, rather than regular. It adds a depth to the taste. They're still yummy with normal cocoa powder, but trust me, the dark cocoa powder is worth using! You'll love them! Enjoy!
Mix together in a bowl:
In a mixer, beat until fluffy:
Add, and beat in:
Add flour/cocoa mixture and mix, just until combined.
Add, and mix:
Spoon by small cookie scoop (1 Tbsp-sized) onto baking sheets. You can leave as-is, or flatten slightly, depending on your preference.
Bake 7-8 minutes. It’s difficult to tell when chocolate cookies are done, but it should be clear that the cookie is cooked and no longer gooey in the center. Avoid overbaking!
Let rest a few minutes on the cookie sheet, then u se spatula to remove from baking
sheets to wire racks to cool.
You can make these delicious chocolate cookies flatter, like this, or puffier (which I've shown later)
Triple-Chocolate
OR Caramel-Chocolate Cookies
These cookies are very soft and
chewy. Makes ~3-4 dozen cookies
Heat oven to 350F
Line cookie sheets with parchment paper or silicon baking mat.
Mix together in a bowl:
1
cup white rice flour
1/3
cup dark cocoa powder (there
are some extra dark cocoa powders, which have a different taste b/c of how they’re
processed. I prefer the dark cocoa powder in this recipe to a normal cocoa
powder)
½ tsp
xanthan gum
½
tsp baking soda
½
tsp salt
In a mixer, beat until fluffy:
2/3
+ 1 Tbsp butter
1/3
cup white sugar
½
cup light brown sugar
Add, and beat in:
1
egg
1.5
tsp vanilla
Add flour/cocoa mixture and mix, just until combined.
Add, and mix:
1 caramel-filled
baking pieces (mini
rolo’s are great)
OR
¼ - ½
cup white chocolate chips, ¼ - ½ cup milk chocolate chips, ¼ -½ cup semi-sweet or
dark chocolate chips
Spoon by small cookie scoop (1 Tbsp-sized) onto baking sheets. You can leave as-is, or flatten slightly, depending on your preference.
You can scoop and just leave them as-is for a puffier cookie, or flatten slightly (I use the palm of my hand) for a cookie like the ones up top.
Bake 7-8 minutes. It’s difficult to tell when chocolate cookies are done, but it should be clear that the cookie is cooked and no longer gooey in the center. Avoid overbaking!
Enjoy!
The cookies are more rounded/puffier if you don't flatter prior to cooking. But, the taste is similar, so make it either way, or both ways! They'll be great.
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