- ultra thin chocolate oxymoron chunks
As you've probably guessed, we have an awful lot of chocolate around here. We are always collecting it, like wine, and trying to find ways to eat it that require some sort of magical arrangement that results in gluten free treats.
More than intrigued with the numbers of ways to incorporate chocolate chunks in cookies, we came across a recipe that belongs to Alice Medrich, of the late Cocolat, and of immense chocolate fame.
We were once lucky enough to take a chocolate class with Alice and our life has never been the same. But then again, since having to maintain a gluten free diet, making great treats has never been the same. The science of one does not always translate easily to the other. It is a trial and error deal.
But I am happy to say that this recipe from the Scharffenberger Chocolate Book, The Essence of Chocolate and contributed by Alice Medrich worked out pretty well in the conversion to gluten free.
It is one of the fastest and easiest chocolate chunk cookies to make. I love ultra thin crispy cookies and this one does not disappoint.
Ultra Skinny Chocolate Chunk Cookies, Gluten Free
Ingredients
- 1 1/4 plus 1 heaping tablespoon gluten free flour
- pinch of xanthan gum
- heaping 1/2 teaspoon baking soda
- 10 tablespoons unsalted butter, melted (but not hot)
- very scant 1/2 cup toasted gluten free oats (Bob's Red Mill)
- heaping 1/2 cup white sugar
- tightly packed 1/4 cup brown sugar (light or dark)
- 2 1/2 tablespoons light corn syrup
- 2 tablespoons cream (half/half or milk will do)
- pinch salt
- pinch of vanilla
- 1 bag of Scharffenberger semi sweet or bittersweet chocolate chunks or about 7 ounces of chocolate chunked with a knife
Directions
Preheat oven to 300 degrees. Make sure to position racks in upper and lower third of oven. Line three baking sheets with foil. If the oats are not toasty, place them in a baking pan and toast for about 10 minutes. Cool. (I make extra for next time).
Mix the gluten free flour, xantan gum, salt and baking soda together in a small bowl. Set aside.
Melt butter in microwave just until melted. In a large bowl mix together oats and melted butter. Stir in sugars, corn syrup, cream, vanilla and mix well.
Stir in the flour just until fully incorporated. Make sure the mixture is at room temperature or cooler and then add the chocolate chunks, mixing just until incorporated.
Scoop (about 1/4 cup each) about 15 cookies and place them, 5 to a cookie sheet. Four in the ends and one in the center, leaving plenty of room for them to spread (and they will!).
Using a piece of saran wrap over the dough, flatten the cookies to about 3 inches. You can use one piece of saran wrap to do all of them.
Place two sheets in the oven and bake for about 18-20 minutes total. About halfway rotate the sheets. They should look brown and not shiny. Don't overbake them! Slide the foil carefully onto cooling racks without touching the cookies. Let them cool completely.
Makes 15 absolutely perfect gluten free cookies. They will last covered in a tin or a cake plate with a cover for about 3 days, but they won't last that long.
Enjoy!
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