Monday, August 16, 2010

Triple-Threat Mocha Chocolate Chip Cookies

Another recipe from Donna Washburn and Heather Butt that has stood the test of many poor attempts. This comes from "The Best Gluten-Free Family Cookbook," and the first time I made them they failed to flatten at all and ended up overcooked, crunchy, and pointy... despite that they tasted delicious so I kept making them until they more closely resembled the picture in the book. Turns out they're supposed to be chewy and puffy, rather than dense bombshells that spell doom for braces. They're very addictive, I guarantee you won't be able to stop at one.

Triple-Threat Mocha Chocolate Chip Cookies
Baking sheets, lightly greased
Makes 5 dozen cookies

1 cup sorghum flour
2/3 cup whole bean flour (I use Bob's Red Mill All Purpose Mix, but any bean flour will do)
1/2 cup tapioca starch
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1/3 cup unsweetened cocoa powder, sifted
4 oz semi-sweet chocolate
1/3 cup butter
1/3 cup shortening
2 tbs water
1 tbs instant coffee granules
2 eggs
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 1/2 tsp vanilla
1 cup semi-sweet chocolate chips
  1. In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum, salt and cocoa. Mix well and set aside.
  2. In a medium microwave safe bowl, microwave chocolate, butter, shortening, water and coffee granules, uncovered, on Medium (50%) for 2 minutes. Stir until completely melted. Set aside to cool.
  3. In a large bowl, using an electric mixer, beat eggs, sugar and brown sugar for 3 mintues, until smooth. Add vanilla and cooled melted chocolate mixture. Slowly beat in the dry ingredients until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls 2 inches apart on prepared baking sheets. Let stand for 30 minutes. Meanwhile, preheat oven to 350 degrees F (180 degrees C).
  4. Bake in preheated oven for 10-12 minutes, or until set. Transfer to a cooling rack immediately.
-Cookies spread and are still soft when baked; if baked too long, cookies become very crunchy when cold.
-For crisper cookeis, use 2/3 cup butter instead of half butter and half shortening.
-Make ahead and freeze for up to 2 months in an airtight container.
- Substitute chickpea (garbanzo bean) flour, yellow or green pea flour, or garbanzo-fava (garfava) bean flour for the whole bean flour.

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