Chocolate Cookies

chocolate cookies
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 egg
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!
cookie close-up

Chocolate Chip Cookies

3/4 cup dairy free margarine (e.g. Earth Balance sticks), softened
1 1/4 cups packed brown sugar
1/4 cup white or raw sugar
1 t vanilla extract
1/4 c egg substitute or 1 egg
3 cups gluten free baking mix (Bob’s All Purpose or Carol’s Sorghum Blend)
1 t baking soda
1 t baking powder
1 t salt
12 oz semisweet chocolate chips (or 1/2 a bag or <1 cup) – Guittard is a good brand for dairy free chips

1. Preheat oven to 375 degrees. Prepare a greased baking sheet.
2. In a medium bowl, cream butter and sugar. Gradually add eggs and vanilla while mixing. Stir together gluten-free flour mix, baking soda, baking powder and salt. Stir in the butter mixture until blended. Finally, stir in the chocolate chips.
3. Make balls of dough slightly larger than a quarter and drop cookies 2 inches apart on a prepared baking sheet. Bake in preheated oven for 6 to 8 minutes (8 at our altitude of 3,000 ft). or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.