These gluten-free brownie chocolate chip swirl cookies are a combination of two of my all-time favorite recipes, with a little tweaking to perfect the texture. Our favorite classic dessert recipes are my best brownie recipe and my amazing chocolate chip cookie recipe. These combine the two for the most amazing tasting cookies, that look fantastic, too! They aren't much more work than making a batch of cookies and brownies, but you do have to wait for the roll of dough to chill before you can slice and bake, so ideally you'd whip this up the night before you want to bake them. They go quickly around here, so enjoy while they last!
Amazing Brownie Chocolate Chip Swirl Cookies
Makes about 30 cookies
Mix up the brownie layer first, so you can set it aside to cool a bit while you mix up the chocolate chip dough.
Brownie Batter:
In a large bowl, melt together at 50% power in the microwave:
4 oz high quality dark chocolate (65-70% dark chocolate is ideal)
1/3 cup butter
Mix in, then let it cool slightly:
1/2 cup plus 2 Tbsp white sugar
Mix in thoroughly:
2 eggs
Add and mix in, just until combined. Then set aside the brownie batter while you mix the chocolate chip dough:
1/4 cup Kristin's Gluten-Free Flour Mix
Chocolate Chip Cookie Dough
Mix dry ingredients in a bowl:
1 cup sweet white rice flour (or plain white rice flour)
1/4 - 1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
In a mixer, beat until fluffy:
1/2 cup butter, softened
1/4 cup + 2 Tbsp brown sugar
1/4 cup + 2 Tbsp white sugar
Add and mix in:
1 tsp vanilla extract
1 egg
Add and mix in dry ingredients.
Add and mix in:
1/2 cup mini chocolate chips
Scoop dough out onto two overlapping pieces of plastic wrap. Place another two overlapping pieces on top. Roll out dough between plastic wrap until it's as thin as possible, given the limitations of the mini chocolate chips. You want it to be about 10-12" wide and around 20" long.
Remove the top layer of plastic wrap, and spread the brownie batter over-top the dough. Let the dough cool a bit (you can put it on a cookie sheet in the refrigerator to speed this along, if you like), then using the plastic wrap to help, roll up the cookie/brownie dough into a long roll. Carefully place in the freezer to chill at least an hour, but you can chill overnight to make sure it's thoroughly chilled for neater cookies. ***You can keep the roll of dough wrapped in the freezer for several weeks, slicing and baking cookies as you want them, too!***
Freshly made Brownie Chocolate Chip Swirl Cookies - SO delicious!
Amazing Brownie Chocolate Chip Swirl Cookies
Makes about 30 cookies
Mix up the brownie layer first, so you can set it aside to cool a bit while you mix up the chocolate chip dough.
Brownie Batter:
In a large bowl, melt together at 50% power in the microwave:
4 oz high quality dark chocolate (65-70% dark chocolate is ideal)
1/3 cup butter
Mix in, then let it cool slightly:
1/2 cup plus 2 Tbsp white sugar
Mix in thoroughly:
2 eggs
Add and mix in, just until combined. Then set aside the brownie batter while you mix the chocolate chip dough:
1/4 cup Kristin's Gluten-Free Flour Mix
Chocolate Chip Cookie Dough
Mix dry ingredients in a bowl:
1 cup sweet white rice flour (or plain white rice flour)
1/4 - 1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
In a mixer, beat until fluffy:
1/2 cup butter, softened
1/4 cup + 2 Tbsp brown sugar
1/4 cup + 2 Tbsp white sugar
Add and mix in:
1 tsp vanilla extract
1 egg
Add and mix in dry ingredients.
Add and mix in:
1/2 cup mini chocolate chips
Scoop dough out onto two overlapping pieces of plastic wrap. Place another two overlapping pieces on top. Roll out dough between plastic wrap until it's as thin as possible, given the limitations of the mini chocolate chips. You want it to be about 10-12" wide and around 20" long.
Remove the top layer of plastic wrap, and spread the brownie batter over-top the dough. Let the dough cool a bit (you can put it on a cookie sheet in the refrigerator to speed this along, if you like), then using the plastic wrap to help, roll up the cookie/brownie dough into a long roll. Carefully place in the freezer to chill at least an hour, but you can chill overnight to make sure it's thoroughly chilled for neater cookies. ***You can keep the roll of dough wrapped in the freezer for several weeks, slicing and baking cookies as you want them, too!***
Rolled out cookie dough with chocolate brownie spread on top. This is thicker than recommended because it was made with regular-sized chocolate chips. (Aim for thinner cookie dough!)
Roll on left was made with regular chocolate chips, roll on right is longer and made with mini chocolate chips.
Slice thinly and bake at 350 F for ~10-13 minutes on parchment-paper lined pans. *These spread quite a bit - the thinner you slice, the less they spread, so aim for a very thin slice and give yourself space on the pan for spreading. Although, they will still taste amazing even if you have thicker slices and they mush together.
Thicker slices on left, due to regular chocolate chips being used - I'd recommend aiming for the right, thinner slices possible because mini chocolate chips were used. The thicker slices spread a lot and the cookies mushed together.
Bake until they're a golden brown around the edges, and clearly cooked through the middle. Remove from oven. Let them rest 2-3 minutes on the pan before removing to a wire rack to cool. These are wonderful warm, but the best is to let them fully cool before eating. Leftovers freezer perfectly, too! Enjoy!!!
Cookies on left were ones that all mushed together - but still tasted great. Cookies on right were made from thinner slices, and made neat, attractive cookies.
Delicious Brownie Chocolate Chip Swirl cookies cooling on a wire rack after cooking.
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