My fixation with chocolate reached new heights this week when I finished TWO bars of Hershey’s chocolate: Cookies ‘n’ Creme and Almonds & Toffee!
I succumbed to chocolate pangs that had been plaguing me throughout the course of my period in a major way: I had such bad cramps that I clutched my stomach and threw a fit with my bed. The only relief I could get was to bite off a piece of chocolate. So um, yeah. I ate!
As you can see, I had already finished one-third of the bar en-route to my bedroom, gobbling up a sizable portion of that cookies ‘n’ creme before I even got home. As for the second one, we won’t speak of how quickly that came and went. Thank you, Hershey’s for being you.
So, about the recipe…
It was a big surprise! I thought they might be just OK. But, as it turns out, they were unbelievably glorious! My tastebuds danced two jigs tonight, both with the batter and once they came out of the oven (still chewy and wonderful). Now, I’m having to hold myself back from finishing the entire container. They are so good.
Note: I was out of vanilla when I made this, but feel free to add in vanilla paste or vanilla bean!
2 1/2 cups Bob’s Red Mill Whole Grain Brown Rice Flour (I cannot guarantee the same results if you use anything else. These are gluten-free people!)
1 Teaspoon of Baking soda
1/2 Teaspoon of Salt
1 Cup of Chocolate chips
1 Cup of Dark brown sugar
1/2 Cup of Turbinado sugar (or raw sugar that hasn’t been over processed and milled to a mist. You’ll need the texture of turbinado or raw sugar)
1 Teaspoon of Cinnamon
2 Eggs ****
1 Cup of Vegetable oil
2-3 tablespoons of Vegetable oil
*** To make this a recipe vegan you could just substitute the eggs for flax seeds that have soaked in water for ten minutes (to make them have an egg-y or other egg substitutes).
Line a baking sheet with parchment paper (this is important as you will lift the cookies (while they lay on the parchment paper) from the baking sheet once they’re done. Set aside.
In two separate mixing bowls combine the dry ingredients (excluding the sugars) and the wet ingredients (that is, the eggs and the oil) in another. Set aside your dry bowl. Whisk the wet ingredients until incorporated and then add cinnamon and both sugars to your wet bowl. Whisk that up too until it’s all incorporated.
Then take your wet bowl and add it 1/3 of a way at a time into the dry bowl (being careful to not let the flour spill out of its bowl) until you’ve got everything happily settled in together.
Here’s where the extra 2-3 tablespoons of oil might come in: because it’s a rice flour it might need a bit of help to mix and turn the way you need it to (so the batter can welcome in the chips). If your dough is alright without it then that’s cool. Mine needed a bit of help as I let the chips fall where they…
may do. (You see what I did there?!)
This is a hands-on job: Use your hands to mix the chips into the dough. Once it’s mixed in, your dough should look like this.
Here’s how the batter should look:
Not too soft but when you form them your hands should take on some of the oil in it.
Here’s how they should look on the sheet:
Bake on high at 150F/300c for about 7 minutes (this is what I call “the sweet spot”) or until they puff up real nice.
Here’s how they should look out of the oven (puffed up and barely golden):
Leave them on a cooling rack to dry. They will be soft. But in 4 or 5 minutes they’ll be just right. Of course, if you’re impatient like me – and don’t mind them being a bit crumbly – have at it as soon as you pull them from the oven.
Makes: approx 24 cookies
If you try this recipe, let me know what you think!