Double Choco Chunk Cookies - OMGoodness!

Cybele Pascal's

Double Choco Chunk Cookies

As you may know, every now and then, a product, restaurant or recipe earns an "OMGoodness" rating from me. Well, this is one of 'em. This cookie is a chocolate lover's dream. Cybele Pascal's Allergen-free Baker's Handbook is my favorite baking cookbook. The Classic Chocolate Chip Cookie recipe was the first to win the approval of my household - even my gluten eaters. Now this Double Choco Chunk Cookie recipe has as well. The cookie plate was clean in no time flat and I have to say that they were not that hard to make. If you're a chocolate lover...roll up your sleeves, tie your apron and get ready to bake. This recipe is a winner!

Double Choco Chunk Cookies

makes 24  2-inch cookies
 

These chewy, brownielike cookies contain a double dose of chocolate and are full of Enjoy Life Boom Choco Boom chunks. They’re perfect for every chocoholic (and I should know!).

1-1/4 cups Basic Gluten-Free Flour Mix (see below)

1/2 cup unsweetened cocoa powder

1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon salt

1/3 cup canola oil

1/3 cup rice milk

2 teaspoons pure vanilla extract (gluten free*)

2/3 cup granulated sugar

1 cup Enjoy Life Rice Milk Boom Choco Boom bars, chopped into chunks (about 4 -.4-ounce] bars), or 1 cup dairy-free, soy-free chocolate chips (I, Kim, used Enjoy Life brand)

1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.

2. Combine the flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar, and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and rice milk, mixing on medium speed for 30 seconds. Add the vanilla and sugar. Mix for 20 seconds.

4. Add the dry ingredients to the wet and mix on low speed, scraping down the sides of the bowl. Fold in the chocolate chunks.

5. Scoop out the dough by heaping tablespoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls, moistening your hands again as necessary (We used a little scooper*).

My little Sammy "elf" helping with the cookies.

6. Bake in the center of the oven for 12 minutes, until just set. Do not overcook, as chocolate burns easily. You want the inside to remain chewy, not dry.

7. Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.

Pure Heaven!

Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA.

*add by Kim Rice, GFCF Lifestyle Coaching

Cybele Pascal's "Basic Gluten-Free Flour Mix"
4 cups superfine brown rice flour (she suggests Authentic Foods brand but says Ener-G and Bob's Red Mill brown rice flour will also work)
1-1/3 cup potato starch (not potato flour)
2/3 cup tapioca flour (also called tapicoa starch)

For more of Cybele Pascal's awesome allergy free recipes, click below to order her book. I also like the Rolled Brown Sugar Cookies for decorating and of course the Classic Chocolate Chip Cookies. For Valentine's day, I'm going to try the Linzer Heart recipe on page 73.

For more gluten and dairy free cookie suggestions, check out my December Thriving GFCF newsletter.