I made these gluten free cookies for Fred to take into work this week. The original recipe from McCormick was not a gluten free recipe, and contained cinnamon and chile pepper. I might try them some time with the spices, but I really just wanted some good, rich chocolate cookies, and these were delicious. They're not for everybody, though. They have a rich, dark chocolate flavor and aren't super sweet on their own, so anyone who doesn't like dark chocolate might not like them.
Adding the icing sweetened them up a bit, as did the pretty red sugar.
I didn't keep track of the amount of ingredients I added when making the icing (sorry). I made it with shortening, powdered sugar, almond milk, and clear vanilla flavoring. It probably has about 3/4 cup shortening to each pound of powdered sugar and just enough almond milk (or you could use the milk of your choice) to get the consistency you like. Add vanilla to taste (about 1 - 2 teaspoons per pound of powdered sugar).
Chocolate Brownie Cookies
12 oz. semi-sweet chocolate chips¾ cup gluten free flour blend (I used Jule’s)
½ teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon salt
¼ cup (1/2 stick) butter, softened
½ cup granulated sugar
1/4 cup firmly packed brown sugar
2 eggs, lightly beaten
2 teaspoons vanilla extract
Preheat oven to 375 °F.
Melt chocolate according to package directions.
Combine flour, xanthan gum, baking powder, and salt. Set aside.
Beat butter and sugars until light and fluffy. Add eggs and vanilla, and mix well. Add melted chocolate and beat until well blended. Gradually beat in flour mixture until well blended.
Drop dough by rounded tablespoons 1 ½ inches apart onto parchment-lined baking sheets.
Bake for 10 minutes. Cool on wire rack. Makes 3 ½ dozen cookies.
I hope everyone is having a lovely and delicious holiday season!