User post: Double, Double Chocolate and (Tasty) Trouble


Yesterday was a bit of a "blah" day for me. Not only was I tired after the long weekend, but I was feeling a little sad, missing my fam after spending such a nice weekend with them. I think a big contributing factor was the fact that my whole day felt so disorganized. For some reason, it seems like unnecessary chaos really seems to make icky feelings worse for me.

I went for a run in the afternoon and even that didn't seem to help. Sometimes, I can go for a run and it helps me to shake a bad mood, and other times, it just causes me to think too much, lost in my thoughts while I pound the pavement.

So, after finishing up my work for the day, I decided there was only one solution: Chocolate. And a lot of it.

I have been wanting to try a Double Chocolate Chip Cookies recipe for a bit now, and I figured last night was as good a time as ever. I found this recipe at FoodNetwork.com and decided making a few gluten-free swaps we be no problemo.

Here's what I came up with:


Gluten-Free Double Chocolate Chip Cookies

Ingredients

  • 2 1/2 cups gluten-free flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons gluten-free baking powder
  • 2 sticks butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, beaten
  • 1 tablespoon vanilla
  • 1/2 cup unsweetened cocoa
  • 2 cups chocolate chips

Directions

Preheat oven to 375 degrees. In a bowl stir together gluten-free flour, salt, baking soda and baking powder. In a standing mixer or large bowl with hand mixer, stir together butter, both sugars, eggs, vanilla and cocoa on low speed, until well blended. Gradually stir flour mixture into butter mixture and mix on low speed until combined. Fold in chocolate chips by hand with a spoon or spatula.

Drop dough (tablespoon-sized) onto non-stick baking sheets and bake about 10 minutes. Cool on a baking rack.

NOTES: For the gluten-free flour, I used the G-Spot Gluten Free Baking Flour Blend, but I also like Bob's Red Mill and King Arthur mixes. I also used Clabber Girl baking powder


Bite for the photographer!


These cookies were out of this world! I am going to go out on a limb and say they were one of the best (if not the best) gluten-free cookies I've had since going gluten-free. I can honestly say these beauties would trick even a non-gluten-free muncher. They are fluffy and moist on the inside, but crisp on the outside, and get this -- they dunk beautifully. I had two with almond milk and they definitely held their own. No pieces breaking off in the glass!


Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer's products for allergens and/or cross-contamination issues.)

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Later tonight we are heading to a Mexican Fiesta party, and I haven't yet decided what to bring. Anyone have a festive, gluten-free dish they want to share?