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
INGREDIENTS:
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
DIRECTIONS:
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.
Hey Alice – I made these the other night for some friends that are wheat-free. They are SOOOOO good and we have already made them again! -Lisa 🙂
These cookies look delicious. Thanks for sharing the recipe.
Oh, I saw these cookies on Lemon Pi when Yuie made them. They looked divine. You’ve also made them look divine as well! This is yet another recipe that I can’t say that I can’t make right now because I have all of the ingredients for it. Eh, I am all baked out for the day, but I will definitely have to try it tomorrow.
Wow these cookies look so mighty chocolatey! Gorgeous photos to 🙂
Thanks for sharing this fabulous recipe.
oh I missed these. Missed the last bite by one split of a second! Darn. Next time I see you don’t be surprised if I am rude and immediately will ask you if you brought anyhting, OK? 🙂
I am totally giving these a go. There’s a ton of rice flour I need to use up and hopefully it’s still good.
Oh fab, these look delicious! I have a few gluten-free friends, so I’ll def be whipping up a batch of these lovelies next time there’s a birthday or whatnot.
I’m so glad you enjoyed the cookies as much as I did 🙂
I love your process photos. Never get round to taking any of those when I’m baking!
Cookies look absolutely fabulous!
Oh wow, those cookies look absolutely delicious … and so dangerous because I think I would eat them all the second they came out of the oven! Yum!
WOW these look so rich and melt in your mouth perfect. I love (as my husband will too) that you used rice flour!
That looks pretty easy for something so decadent. I’m trying this soon.
HOLY MOLY! Those cookies look outrageous!
Hi Kellie,
Thanks for your email. I’ve corrected the recipe because of your email. You add the 6 oz. of choc. chips when you add the pecans. Thanks for pointing it out to me!
Hope you enjoy!
Alice
When do you add the 6 ounces of bittersweet chips? Does it get thrown in with the pecans in the wet batter?
Came across your site in the way of Pioneer Woman’s Tasty Kitchen…Love all your recipes and plan on trying most of them! 😀
Thanks.
these cookies are insane… They were one of the best chocolate cookies that I have ever had
Mmmm they look delicious!
You are so sweet. Now I REALLY wish I would have gone to the event. If I ask nicely could you make them again for me?
Jen: These cookies are insane.. I think you will be as surprised as I was at at good they are. You cannot tell they are gluten-free.
Laura: In LemonPi’s recipe she calls for glutinous rice flour, but I just used white rice flour by Mochiko. There is so little flour used, you may want to experiment with brown rice flour too! Good luck and let me know how it turns out.
And thanks to everyone for your kind comments.
These look wonderful! I just discovered over the weekend that the wife of a good friend of ours also has a wheat intolerance. I will have to make these for our next get-together so she doesn’t miss out on the goodies!
These look wonderful. I have made the wheat version and they rock–will keep these in mind. Do you happen to know when rice flour is called for in recipes is it white or brown that is meant?
Looks killer. I can see where a small amount of rice flour like that would keep them together without getting too chewy. Nice of you to look after your friend too!
OMG These look amazing and my son, who is always yelling at me to make brownies, wil absolutely fall for these gooey, decandent bites! Fab!
Eek! Why did I have to look? You know I have a weakness for chocolate. I want some right now. I don’t care that it’s late into the night and I’m ready to sleep. I want some of that chocolate!!