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Scheherazade in Blue Jeans
freelance alchemist
Spicy Chocolate Chocolate Chip Cookies! 
5th-Mar-2013 06:02 pm
Dib - delicious
Every year sunspiral hosts a Hot Foods Party, and everyone brings out marvelously spicy things! This was our largely improvised contribution.

1 cup plus 3 tbsp Bob's Red Mill Gluten-Free All-Purpose Flour
1/2 cup unsweetened cocoa powder
1 tbsp ground cinnamon
1 tsp chili powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 cup chocolate chips

1. Preheat the oven to 375. Line two baking sheets with parchment paper.

2. In a small bowl, whisk together the flour, cocoa powder, cinnamon, chili powder, baking powder, baking soda, salt, and cayenne pepper.

3. In a large bowl, using a fork, beat together the butter, brown sugar, and granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually mix in the flour mixture; stir in the chips.

4. Using a rounded tablespoon, drop the dough 2 inches apart onto the prepared baking sheets. Bake until golden at the edges, 10 to 12 minutes. Let cool for about 2 minutes. Using a spatula, transfer to a brown paper bag-lined surface or wire rack to cool.
6th-Mar-2013 03:07 am (UTC)
These were quite good, and I wouldn't have guessed that they were GF from the texture.
6th-Mar-2013 08:14 pm (UTC)
I might try this recipe. *smile* Thanks for sharing!
9th-Mar-2013 03:45 am (UTC)
I tried this recipe with ordinary Gold Medal all-purpose flour, and found that it's too dry to make dough unless you add about one-third of a cup of milk. After I did that, it became a nice thick dough, and then excellent cookies. My housemates are all exclaiming over them.
9th-Mar-2013 01:31 pm (UTC)
Gluten-free flours behave fundamentally differently from wheat flour (and from each other; never substitute almond flour for coconut flour)! I'm glad you found a way to make it work.
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