It’s winter, which means it’s baking time! I had a hankering for chocolate today, so I searched high and low for a recipe that I could make without having to go pick stuff up at the grocery store. Chocolate mousse? Nope. Brownies? Nope. Cake? Nope.
Thank goodness for Martha Stewart. I ran across this recipe, which was easy to cut in half (because I was running low on flour) and make gluten free and dairy free. My revised version is below (makes between 12-15 cookies).
Ingredients:4 oz. semisweet chocolate (make sure it’s dairy free!)
2 Tbsp Earth Balance butter
1/3 cup gluten free flour
a little less than 1/2 tsp xanthan gum
1/4 tsp baking powder
1/4 tsp salt
1/4 cup + 2 Tbsp brown sugar
1/2 tsp vanilla extract
1/2 a package of dairy free chocolate chips (we like dark chocolate)
Place the semisweet chocolate and butter in a bowl and microwave in 20 intervals, mixing each time, until melted (don’t overcook!). In a bowl, mix together flour, baking powder, xanthan gum, and salt. In mixing bowl, beat eggs, brown sugar, and vanilla until fluffy (or at least until very well mixed). Add in chocolate mixture and mix well. Add in flour mixture and mix until just incorporated. Stir in chocolate chips. The batter won’t be as firm as regular cookie dough–this is okay! Drop heaping spoonfuls onto a baking sheet (no need to grease first) and bake at 350 degrees for about 12 minutes, rotating the baking sheets halfway through baking. Let cool on pan for about 10 minutes, then transfer to a wire rack to cool. The cookies are meant to be soft and chewy!