This is the first time I have messed with one of Martha Stewart’s recipes (shhh, don’t tell her) and it was aresounding success! These babies are super, super delish and I recommend whipping up a batch when you really need a chocolate fix. These super-crazy chocolatey cookies will fool the biggest gluten fan you’ve ever entertained.
Sadly, Vegan Chicks, this one is not vegan. But that doesn’t mean it will never be vegan. I promise to try it soon and report back (Vegan Chicks! See UPDATE below recipe).
DOUBLE CHOCOLATE CHIP COOKIES
8 ounces of chocolate (I used semi-sweet but will experiment with dark chocolate next time)
4 tbsp unsalted butter (I always use organic when working with butter)
2/3 cup gluten-free flour mix (I used mine – oh it feels good to write that!)
1/3 cup brown rice flour
1/2 tsp baking powder
1/2 tsp sea salt (please tell me you don’t use table salt anymore)
2 large eggs (organic)
3/4 cup sucanat (Martha used brown sugar)
1 tsp vanilla
1/2 cup dark chocolate chips
Preheat the oven to 350 degrees. Line a baking sheet with parchment.
Chop the chocolate into small pieces (at least one ounce pieces). Heat the chopped chocolate with the butter in a double boiler (or a small pot sitting on top of a larger pot with boiling water). Heat until almost melted. Stir constantly. You could also do this in a microwave (we don’t have a microwave anymore so I went old-school).
In a small bowl, combine flours, baking powder, and salt.
In a large bowl, beat eggs, sucanat, and vanilla. Mix until light and fluffy (I used my beloved KitchenAid). Beat in the melted chocolate. Mix in the flour mixture until just combined. Stir in chocolate chips. Mr. Callum likes to have a few chocolate chips when we bake so I always buy dark chocolate chips. Here’s a trick for your babes: I always put a small amount of chocolate chips in a really small container so it looks really full. Gets him every time (I figure this trick should work until he’s at least four).
Drop heaping tablespoons of the cookie dough onto baking sheets – leave lots of room in between as they will spread out as they bake.
Bake until tops of cookies are “shiny and crackly” (Martha’s words, not mine). Approximately 12 minutes. Cool on sheet for 10 minutes and then move to cooling racks to cool completely. Store in an airtight container (if they last that long).
If you can believe it, these babies lasted long enough to see how they were the next day. My mom’s comment was, “Are these gluten-free?” I’m sure even Martha would be impressed.
UPDATE: So Vegan Chicks! I veganized these babies today and you will be so happy with the results. Here’s what I did. Instead of using Baker’s Semi-Sweet Chocolate, I used a dairy-free dark chocolate and melted it with some Earth Balance Vegan Butter. Instead of two eggs I used 6 tablespoons of unsweetened apple sauce. And that was that. Yummy, chocolatey, veganized, and low-fat. I know, you love me. I love you too.
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