Page 56 - Passion4Baking The Magazine

4CoHooklieidsaytshe Gluten free
chocolate cookies

½ CUP (120 g) UNSALTED BUTTER Preheat the oven to 350°F (180°C) and line two cookie sheets
½ CUP (100 g) GRANULATED SUGAR with baking parchment.
½ CUP + 1 tbsp (120 g) SOFT LIGHT BROWN Place the butter, sugar and light brown sugar into a mixing bowl
SUGAR and beat until pale and fluffy, about 3 minutes. Add the vanilla
1 tsp VANILLA EXTRACT extract and egg yolks and beat for 2 more minutes.
2 LARGE EGG YOLKS Sift together the rice flour, corn starch, baking powder, baking
1 CUP + 1 tbsp (175 g) RICE FLOUR soda and salt and then sift the mixture into the mixing bowl. Mix
2 tbsp. CORN STARCH until everything is well blended. Stir in the chocolate and nuts,
½ tsp BAKING POWDER put some of the chocolate aside for later.
½ tsp BAKING SODA Using an ice cream scoop, arrange equally sized mounds onto
¾ tsp SEA SALT the lined cookie sheets. Make sure you place them well spaced
7 oz. (200 g) DARK OR MILK CHOCOLATE, CHOPPED apart to allow for spreading during baking. Sprinkle a little sea
3 ½ oz. (50 g) PECANS OR WALNUTS, CHOPPED salt on top of each cookie if you like.
SEA SALT, FOR SPRINKLING (OPTIONAL) Bake on the middle rack for about 10-13 minutes. Remove from
the oven and distribute the reserved chocolate on top. It will
partly melt on top of the freshly baked cookies.

56 Passionforbaking.com