http://www.glutenfreebaking.com




(Free Recipe) BWD: Chocolate Chunkers

This week's Baking with Dorie challenge seemed to be: How much chocolate could a baker could jam into one cookie? Dorie's Greenspan's answer? Five different kinds! That's right! In just one cookie recipe, she managed to get: cocoa powder, unsweetened chocolate, bittersweet chocolate, semi-sweet chocolate, and white chocolate. These cookies are unbelievable!

And let's talk about the use of the word "cookie" here. Are they technically cookies? They sure are! However, they reminded me more of a brownie/truffle/cookie-hybrid than just a regular cookie!

As with all of the challenges, I tweaked the recipe more than just making it gluten-free. I increased the amount of cocoa powder because the gluten-free version need a wee bit more dry ingredients to hold it together. And I swapped the raisins for dried cranberries because, well, I don't like raisins!

Other than that, the made the cookies as directed! They are an over-the-top love letter to chocolate. And just the thing to celebrate the sweetness of Celiac Awareness Day! 

For the other Baking with Dorie Bloggers, please visit here!

Chocolate Chunkers

adapted from Baking from My House to Yours by Dorie Greenspan


Whisk (Dry Ingredients)

1/3 cup white rice flour

1/3 cup cocoa powder

1/2 teaspoon salt

1/4 teaspoon. baking powder


Melt

3 Tablespoons butter, cut into 3 pieces

6 ounces bittersweet chocolate, coarsely chopped

1 ounce unsweetened chocolate, coarsely chopped


Mix

2 large eggs, at room temperature

2/3 cup granulated sugar

1 teaspoon vanilla extract


Stir-In

6 ounces semisweet chocolate, chopped into chunks, or 1 cup chocolate chips or chunks

6 ounces white chocolate, chopped into chunks, or 1 cup white chocolate chips or chunks

1 1/2 cups coarsely chopped nuts, preferably salted peanuts or toasted pecans

1 cup dried cranberries or raisins or dried apricots



1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.


2. In a small bowl, whisk together the dry ingredients. Set aside.


3. In a microwave-safe bowl, combine the bittersweet chocolate and unsweetened chocolate. Melt. (Heat on high for 45-seconds. Remove chocolate from the microwave and stir. The chocolate will not be melted but this will remove and "hot spots" and will prevent the chocolate from burning. Repeat this until the chocolate is melted.)


4. In another microwave-safe bowl, melt the butter.


5. In a medium bowl, combine the eggs and sugar. Whip on high speed for two minutes or until light and fluffy. Add the vanilla extract and whip until combined.


6. Add the melted chocolate and butter. Reduce mixer to low. Blend  until chocolate and butter are thoroughly incorporated. At least once, turn of the mixer and scrap down the sides and bottom of the bowl.


7. Add the whisked dry ingredients and blend until a thick batter forms.


8. Using a wooden spoon, stir in the remaining chocolate, dried fruit and nuts. Batter will be very, very, very thick. There is more "stir-ins" than batter.


9. Scoop dough,about 2 tablespoons, onto prepared cookie sheet. Leave about 1-inch between each glob of dough. Using the heel of your hand, press dough down slightly.


10. Bake for 11 minutes. Cookies will appear to be "dry" on the top. Allow the cookies to sit on the cookie sheet for one minutes after they come out of the oven.


11. Using a cookie spatula, remove the cookies from the cookie sheet and place on a wire-rack to cool completely.


12. Repeat with remaining dough.


Makes about three and half dozen.


Our comments are powered by Intense Debate. If you want follow-up comments to appear in your in-box, you will receive an e-mail from them confirming your request. OR you can subscribe to comments using the RSS feed.



© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.