My mother bought me a plate to serve Easter goodies on and I HAD to make cookies to put on it today. I am still in experimentation mode with my gluten-free baking. I really enjoyed the results today. This cookie does not taste gluten-free and it is not fragile like most gluten-free cookies. However, I must warn that the cookies are incredibly rich! Chocolate lovers only!
CHOCOLATE FUDGE COOKIES
12 oz. package (2 cups) of semi-sweet chocolate pieces
4 oz. of bittersweet chocolate, chopped
2 oz. of unsweetened chocolate, chopped
1 cup of walnuts or pecans
2 Tablespoons of Salted Butter *
2/3 cup sugar
1/4 cup rice flour
1 teaspoon vanilla
1/4 teaspoon aluminum-free baking powder
Preheat oven to 350 degrees. Grease a cookie sheet with unsalted butter.
In a medium saucepan, melt 1 cup of the semi-sweet chocolate chips, the 2 oz. of unsweetened chocolate, and the 2 Tablespoons of salted butter. Remove from heat; add the eggs, sugar, rice flour, vanilla, and baking powder. Beat until combined, scraping sides of the pan. Stir in bittersweet chocolate pieces, the rest of the chocolate chips, and the 1 cup of walnuts.
Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart. Bake in the 350 degree oven for 8-10 minutes or until the surface of the cookie looks dull and cracked. Transfer to a wire rack and let cool. This recipe makes about 36 cookies.
To freeze: I am going to freeze some of these cookies to have on hand for the first couple weeks after my baby is born. Cookies freeze well in an airtight container with a piece of parchment between the layers of cookies for up to three months. The cookies need to cool completely before freezing.
* I use salted butter in a lot of my gluten-free baking. After reading a tip in Elizabeth Barbone’s cookbook, Easy Gluten-Free Baking, I tried using salted butter in place of unsalted in my baked good recipes and I liked the results. I agree with her that salted butter makes gluten-free baked goods more flavorful.