GLUTEN-FREE BITTERSWEET DECADENCE COOKIES
Just what the name says! You can use different kinds of chocolate to suit your taste. This recipe uses rice flour, but you could switch it out for the flour that you prefer. Enjoy! Adapted from LemonPi and based on Alice Medrich's recipe from Bittersweet.
Provided by Sharon123
Categories Dessert
Time 28m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Preheat your oven to 350*F.
- In a bowl, mix the flour, baking powder, and salt, set aside. Place 8 ounces of bittersweet chocolate chips and butter in a medium microwavable bowl and heat for 1 minute. Stir the chocolate butter mixture and microwave again for 30 seconds. Continue to microwave and stir until the chips have melted and the mixture is smooth, set aside.
- In a heatproof bowl, whisk the eggs, sugar, and vanilla thoroughly and set the bowl over a pot of just barely simmering water using it as a double broiler. Continue to whisk everything until the mixture is lukewarm.
- Combine the egg and chocolate mixture (should be lukewarm) stirring until they are well combined.
- Add the flour mixture, 6 ounces chocolate chips, and pecans. The batter will look like thick cake batter. Don't worry, after they bake they will look like and taste like cookies!
- Scoop the dough (it will look wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper, 2 inches apart.
- Bake 14 minutes until the surface of the cookies looks dry and set. With the cookies still on the parchment paper, slide them onto racks to cool. Gently peel the parchment paper back after cookies have cooled for at least 30 minutes.
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gacha_galaxy_2
[email protected]These cookies are a delicious and easy-to-make treat.
Chinaza Chinasa
[email protected]This recipe is a keeper! I'll definitely be making these cookies again and again.
Raymond Nzuve
[email protected]I would not recommend this recipe to anyone.
Faadumo Cismaan
[email protected]These cookies were a waste of time and ingredients.
Ezeoke Anthony
[email protected]I followed the recipe exactly, but my cookies didn't turn out as good as the ones in the picture.
Sabghat Ullah
[email protected]I had some trouble getting the cookies to bake evenly. Some of them were overcooked while others were still undercooked.
Maria Magana
[email protected]These cookies were a little too sweet for my taste, but they were still good.
Akan Umoren
[email protected]I'm so glad I found this recipe. These cookies are now my go-to gluten-free dessert.
Tanisha ST hill
[email protected]These cookies are amazing! They're so chewy and chocolatey, and they have the perfect amount of sweetness.
Lounita Vlok
[email protected]I love that these cookies are gluten-free and still so delicious. They're a great option for people with celiac disease or gluten intolerance.
Kalam Mirdhq
[email protected]These cookies were easy to make and turned out perfectly. They're the perfect treat for a special occasion or just a regular day.
Adesola Wasilat
[email protected]I'm not gluten-free, but I love these cookies! They're so rich and decadent, and the chocolate flavor is amazing. I'll definitely be making these again.
D prop
[email protected]These cookies were a hit at my gluten-free gathering! They were chewy and chocolatey, just like a traditional brownie, but without the gluten. My friends and family couldn't believe they were gluten-free.