One of my most favorite food blogs I follow is Lemon Pi, created by Yuie. Her pastries and food photography are incredibly stunning. Not only that, Yuie has to be one of the nicest people I’ve virtually met on Twitter and in the food blogging community. Each month I always check her Daring Bakers Challenge post because they are always amazing. As I scanned through her posts, I noticed these Gluten-Free Chocolate Cookies she made at the request of Helen a.k.a Tartelette and Jen of Use Real Butter. Right then and there I knew these cookies had to be good. Not just good, awesome. I planned on making these cookies someday but not the very next day after reading her blog.
You see on Monday night I attended a Pampering night via “The Mommy List” event put on by Keren and Kim at a Source Spa and Salon. Because of an online Twitter conversation with Keren about Wink Cupcakes being served, I felt bad when Jeanne also piped into the conversation wishing there was a gluten-free option. All of a sudden I felt very sad for my dear friends Jeanne and Kim, both with wheat-intolerances. It just so happened I had everything I needed to bake Yuie’s Bittersweet Chocolate Decadence Cookies in my pantry. And just like that, I whipped out a batch of these awesome gluten-free chocolate cookies. My kids loved them too.. and no one at the event could tell they were gluten-free – yay! With Yuie’s permission here is the recipe. Whether or not you have a wheat-intolerance these cookies will satisfy your chocolate cravings and sweet tooth. Enjoy!!
Gluten-Free Bittersweet Decadence Cookies
Adapted from LemonPi and based on Alice Medrich’s recipe from Bittersweet
1/4 cup rice flour (I used Mochiko by Blue Star)
1/4 teaspoon baking powder
1/8 teaspoon salt
8 ounces bittersweet chocolate chips
2 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup pecans
6 ounces bittersweet chocolate chips
2 sheets parchment paper
Preheat oven to 350 degrees. In a small bowl, mix the flour, baking powder, and salt together, set aside. Place 8 ounces of bittersweet chocolate chips and butter in a med. 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 your mixture is smooth, set aside. In a heatproof bowl, whisk the eggs, sugar, and vanilla thoroughly and set the bowl over a pot of barely simmering water using it like a double broiler. Continue to whisk everything until the mixture is lukewarm. Combine the egg mixture and the chocolate mixture (should be lukewarm as well) stirring until they are well combined. Add the flour mixture, 6oz choc. chips, and pecans. Your batter will look like thick cake batter. Do not fear, after they bake they will look like and taste like cookies! Scoop dough (it will look very wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper 2 inches apart from each other. Bake for 14 minutes until the surface of the cookies look 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. Enjoy!
**As a side note, any type of chocolate can be used. Next time I plan on using semi-sweet or milk chocolate.