Chocolate, Cookies, White Chocolate

Gluten-Free Triple Chocolate Cookies

I love baking for restricted diets in part because of the challenge. With gluten-free bakes, the challenge always seems to be creating a chewy texture without the presence of gluten. And thanks to cocoa powder, melted butter, and dark brown sugar, I think I have accomplished that feat here!

One thing about my favorite cookie recipes: they require refrigeration. Even if you use a different recipe, try chilling the dough for a few hours out; I find it helps to produce more consistent cookies, plus there’s less pressure to go start to finish in a recipe because batching out and baking off cookies can take a while!

Gluten-Free Triple Chocolate Cookies

yield: 16-18 rather large cookies

  • 1 3/4 cup gluten-free all-purpose flour*
  • 1/4 cup Dutch cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cornstarch
  • 3/4 cup butter, melted
  • 1 tsp instant espresso, optional
  • 1 1/2 cups dark brown sugar
  • 1 tsp vanilla
  • 1 egg + 1 egg yolk
  • 4oz white chocolate, chopped
  • 4 oz semisweet or dark chocolate, chopped

In a medium bowl, combine the gluten-free all-purpose flour, cocoa, baking soda, salt, and cornstarch. Set aside.

In the bowl of a stand mixer, combine the melted butter and instant espresso, if using, whisking to dissolve the espresso. Add in the dark brown sugar and vanilla and mix until combined. Expect a wet sandy mixture to develop. Add in the eggs and mix on medium speed for 30 seconds which will help lighten and emulsify the mixture.

With the mixer on low speed, gradually add in the flour until incorporated. Finally, add in the chopped chocolate all at once, mixing to distribute. Wrap the cookie dough in plastic wrap and foil and refrigerate for 3 hours or overnight.







When you’re ready to bake the cookies, preheat oven to 325 degrees and line a baking sheet with parchment paper. Break apart the dough and roll into balls; the recipe should make about 16 -18 rather large cookies. Bake the cookies 6 to a sheet for 18-20 minutes until they’ve flattened but they still appear puffy all around.

*In terms of gluten-free all-purpose flour blends for this recipe, I’ve had excellent luck with both Bob’s Red Mill as well as Krusteaz brands.


Peppermint, White Chocolate

White Chocolate Peppermint Bark

Cool peppermint and smooth, creamy white chocolate remind me of Christmas. Something about the flavors and appearance make me think of snowy mornings opening presents. White Chocolate Peppermint Bark is the purest form of this flavor combination.

In this quick and easy to make confection, smooth white chocolate is contrasted with crunchy peppermint candies. Personally, this recipe will be adorning some cupcakes (recipe to come). This is a great treat to make as a gift, too!

img_20161211_100623White Chocolate Peppermint Bark

  • 8 oz white chocolate*
  • 12-16 peppermint candies, unwrapped

Prepare a baking sheet by lining it with parchment paper.

Set a glass bowl over a medium-sized pot that is set over medium heat. You want the bottom of the bowl to be above the surface of the water in the pot. Let the water and bowl warm while you prepare the ingredients.

Chop the chocolate, and transfer it to the bowl. With a mortar and pestal – or something more rudimentary yet equally violent – crush the pepper mint candies. A mix of small pieces and almost completely pulverized pieces is ideal.

With a silicone spatula, stir the chocolate until it’s mostly melted. Small bits of chocolate are perfectly fine, and this process should only take a couple minutes. Remove the bowl from the heat. As it cools, the remaining chocolate should melt and be perfectly smooth.

Stir in two-three tablespoons or so (don’t worry about measuring) of the crushed candies into the chocolate. Pour the chocolate on the parchment-covered baking sheet. Use an offset spatula or the silicone spatula to spread the chocolate, but avoid getting it too thin. I tend to use the initial size of the bars  of chocolate as a guideline. Sprinkle the remaining peppermint pieces on it. Let cool completely, break into pieces, and enjoy!

img_20161211_100447*The better the quality white chocolate, the better your bark will be. Personally, Ghiradelli or Lindt are solid options. Callebaut is perhaps my favorite.