Fudgey Gluten-Free Chocolate Cookies

Fudge-y Chocolate Cookies
Fudge-y Chocolate Cookies

 

These are soft yet fudge-y and cake-like chocolate cookies.  Perfect on their own.  Perfect with cranberries or cherries and another hit of chocolate with some chocolate chips.  Great little top and bottom to a homemade chocolate ice cream sandwich.

I found the recipe while cruising around on the King Arthur Flour website.  I often find recipes look really easy and then when you try them out, they are tricksters.  This is one of those recipes.

And King Arthur Flour, to the credit of its bakers, knows it.  They’ve provided this very helpful trouble-shooting guide to this recipe.  

The key is to get all the ingredients as exact as possible in this recipe, going so far as to weigh each one.  I found even with measuring out the egg whites, I still needed about another half of an egg white to get the mixture to right flowy consistency.

The cookies are a bit odd as well in the sense that you have to let them rest.  I still have not managed to get that perfect cracked top that the King Arthur bakers have, but I assure you, the cookies are all the dense chocolate fudge feel you could want, yet still light.

I will warn you, they are a hit of sugar.  There’s no flour, hence they are gluten-free.  But there’s a ton of icing sugar.

Here’s your RTI:

Remember:

Take the time to measure things out as accurately as possible.

Have an extra egg around in case you need a tad more egg whites.  You want the batter to by syrupy so that it flows off your spoon or whisk in a ribbon.

Grease the cookie sheet and grease the parchment paper. It really matters.

Let the cookies cool a bit before taking them off the cookie sheets.  If they are too warm, they will fold and tear.

Don’t stack the cookies on top of each other even after they’re cooled. They will stick to each other.  I placed little square wax paper separators between them.

Sticky cookies - Part of one cookie stuck to another
Sticky cookies – Part of one cookie stuck to another
Separate them with wax paper squares
Separate them with wax paper squares

Tools:

  • 2 baking sheets
  • Parchment Paper – you really need it for this recipe
  • 2 bowls
  • Whisk
  • Spoon for mixing
  • Measuring cups etc

Ingredients from the King Arthur Flour recipe:

  • 2 1/4 cups confectioners’ sugar (icing sugar)
  • 1/4 teaspoon salt
  • 1 teaspoon espresso powder, optional but good
  • 1 cup cocoa powder, natural or Dutch-process cocoa
  • 3 large egg whites
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips, chopped nuts, and/or chopped dried fruit, optional

Yield:

In this post, I’ve made them without add-ins.  They’re your average cookie size and I ended up with about 12-16 cookies.

Here’s “The How”, taken verbatim from The King Arthur Flour recipe:

  1. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Yes, grease the parchment; these cookies are sticky, and need to be baked on a greased surface.
  2. Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the chips and/or nuts, if you’re using them.
  3. Drop the syrupy batter onto the prepared baking sheets in 3″ circles (for large cookies), or 1 3/4″ to 2″ circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.
  4. Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
  5. Remove the cookies from the oven, and allow them to cool right on the pan. When they’re nearly cool, carefully loosen them from the pan with a spatula.

The great thing about these cookies is they freeze very well.  And they don’t need defrosting.  You can eat them right out of the freezer.  I’ve made them plain and also used add-ins like chocolate and cranberry.  Both are delicious.

Ready for the freezer
Ready for the freezer
Snug in a freezer container
Snug in a freezer container

And here’s a little something else.  Why eat them alone when you can take your homemade chocolate ice cream you made and slap together an ice cream sandwich.  Yeah.  It’s a good good day.  Here’s a teaser.

 

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3 Comments Add yours

  1. Oh yum, these look amazing! Particularly as an ice cream sandwich 🙂

    Like

    1. Hi, They are great. The cookies are a bit fussy though. Not gonna lie! But I think any soft cookie would work well. We’re getting to fall now (though it’s still summer-y here in Toronto) so I hope you had a chance to make them! Thanks for dropping by my blog.

      Liked by 1 person

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