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Sunday, February 14, 2010

Glulten free Double Chocolate Chip Cookies...

What makes valentines day special In our house? This year it was these. Some espresso, candles, and this...a treat not indulged in very often! The ice cream and toffee chips are from the grocery, it’s the cookies I want you to try (we decided to make them into these ice cream sandwhiches for our Valentine's day dessert).
These are chocolaty, and rich and chewy and soft and…well you get the idea.
Intentional additions, of course are the cocoa (antioxidant) and the 60% cacao chips (antioxidant) and flax meal (for Omega-3…it’s really in there, but you never know!) The rest, well, you don’t do this every day–right?  :O) The texture of these cookies is absolutely indiscernible from a non-GF cookie.
The big scoop makes mondo-sized cookies, and the small one makes normal sized cookies.
This recipe doubles beautifully, so double if you like.

Double Chocolate Chip Cookies...
1 cup Tom Sawyer Gluten Free Flour (or your GF flour mix*)
1 cup white sugar
½ cup cocoa powder
½ tsp. baking soda
½ tsp kosher salt
5 ounces 60% cacao chocolate chips (I use Ghirardelli)
1 stick butter, softened
2 large eggs
1 tsp vanilla
¼ cup flax meal
1 tbs espresso powder or instant coffee granules (optional, however you don’t taste the coffee, but it really deepens the intensity of the chocolate flavor, so I highly recommend it.)

* Bob’s Red Mill works good here, however the raw dough (you know you will take a spoonful) will have a distinctive ‘bean’ taste from his flours. This taste does bake out and you taste none of it in the final cookie. Tom Sawyer imparts no flavor from the flour as it is flavor neutral.)

Heat oven to 325-degrees. Line baking pans with parchment paper or use Silpat (silicon) liners. Cream butter and sugar in a mixer. Add salt and eggs and vanilla. Add instant coffee granules to 1 tbs of water and stir. When dissolved, add to butter mixture and mix in. When mixed well, add cocoa powder, GF flour, and baking soda. Scrape down sides of bowl and mix until well blended. Add chocolate chips and flax meal and blend just to combine.
It’s a wet sticky dough, but that makes a chewy cookie.
Spoon onto a pan, and leave room because they spread. Use a scooper or spoons. Place in the oven and bake 15 minutes. When they come out they will be very soft, but they firm as they cool. Leave them to cool on the pan a good five minutes (have a few pans ready to rotate in and out of oven). Remove them from the pan and let cool on counter or a wire rack. They firm up but stay chewy and moist.

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