“If you can’t change the world with chocolate chip cookies, how can you change the world?” – Pat Murphy
Eat Mostly Healthy, but . . .🍫
As most regular readers know, I focus on eating overall healthy foods, 95% of which are plants. Nonetheless, I do save room for a daily sweet treat, which is typically dark chocolate. However, I do love to bake, and two of my favorite goodies to make from scratch are brownies and chocolate chip cookies. These special-treat recipes were handed down to me from my Grandmother Helen.
Once I was diagnosed with celiac disease in my late 40s, I had to learn to adjust all my family favorite recipes to gluten free versions. Still, I have no complaints as it has just been one long baking adventure ever since!
In fact, I often chat with my brother, who also loves to bake, about different recipes, and he was recently telling me about a cookie recipe he baked: chocolate, white chocolate chip cookies. I could see the color contrast of white chocolate chips against the chocolate background making a beautiful and decadent cookie. However, I am not a white chocolate fan. (In my mind, white chocolate is a poseur, but hey, that’s my opinion!)
Best of Both Worlds 🍪
Still, the idea of chocolate cookies sent me down a rabbit-hole of thoughts. What if I could create a gluten free cookie that combined the best of two worlds–grandmother Helen’s brownies and chocolate chip cookies? Hmm. Now there was a thought worth considering.
After hitting up several of my favorite cooking sites, including Mama knows gluten free, Very best baking, Gluten free palate, and King Arthur baking, I cobbled together a recipe similar to Grandmother Helen’s chocolate chip cookies–only with cocoa powder, espresso, and a couple of other minor tweaks. Therefore, I felt comfortable and confident assembling and baking these cookies for the first time since the recipe was so similar..
What a Treat! 😋
And what a treat they were! The cookies were soft and tender with a slight chew. Best of all, they were full of that melt-in-your mouth flavor you want to savor. I varied the types of chocolate chips in size and degrees of flavor–from semi-sweet to darker variations.
Ultimately, this created a cookie that was everything I could have hoped for. It was as if an un-iced brownie and chocolate chip cookie romantically collided, creating a hybrid of flavor and texture. Of course, you can absolutely use white chocolate chips or a mix of both types if that’s your thing. Feel free to also sprinkle the tops with a bit of white baking sparkling sugar before baking if you’re feeling extra jazzy!
Give it a Try! 👩🍳
Next time you have a hankering for something chocolate and gooey, try this recipe! It makes plenty, so you have enough for sharing! And, if you do bake them, I’d love to hear your feedback!
From my home to yours, I wish you an occasional no-so-healthy, but homemade indulgent treat baked with love–just like Grandmother Helen!
P.S. Thank you, Scott, for the inspiration for this recipe!
Double Chocolate Chip Cookie, gluten free
Ingredients:
2 ¼ cup all purpose flour (can use gluten free version)
½ cup cocoa powder* (I used Dutched-processed)
1 sachet of espresso powder, optional
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened to room temperature (I use dairy-free version)
½ cup vegetable shortening*
¾ cup sugar
1 cup brown sugar*
2 large egg, room temperature*
1 tablespoon apple cider or white vinegar
2 teaspoons pure vanilla extract
2 cups chocolate chips, mixed varieties, including white chocolate chips, if desired
Directions:
*Please read notes below recipe before baking
(Set out butter and eggs 1-2 hours in advance to allow them to come to room temperature)
Preheat oven to 375 degrees
In a small bowl, combine dry ingredients: flour, cocoa, baking soda, salt, and espresso, if using. Set aside.
In a separate bowl, using a mixer, cream together butter and shortening until creamy
Beat in both sugars and vanilla extract until creamy, scraping down sides of bowl as needed
Beat in eggs and vinegar for at least two minutes until creamy.
Gradually beat in dry ingredients until well incorporated
Gently fold in chocolate chips
Drop by rounded spoonfuls onto ungreased cookie sheets
Bake 8-10 minutes until cookies are puffed
Allow to cool on pan for 2 minutes before transferring to cooling rack
Store at room temperature in airtight container for up to 5 day
Can freeze leftovers in airtight container for up to 3 months
Makes 2-4+ dozen cookies, depending upon how big you make your cookies.
Baking Notes (In the order in which they occur in recipe):
*Can use a mix of traditional cocoa and Dutched cocoa powder, if preferred
*Can use 1 cup butter and NO shortening for a crispier cookie
*I prefer dark brown sugar in cookies for a deeper, richer flavor
*To replace egg, combine either 2 tablespoons of flaxseed or chia seed with 4 tablespoons of water and set in fridge for at least five minutes to set
Steph Simply 