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Sunday, 26 May 2013

Triple Chocolate Cookie OR Caramel-Chocolate Cookies

These are some of my favorite cookies! I love them either with multiple types of chocolate chips or with mini rolo-type candies (when I can locate them).  I used to make them regularly, and then had to change things up and make them gluten-free. It took a number of tries, but I finally figured out how to get the same yummy taste. One key to making these scrumptious cookies is using dark cocoa powder, rather than regular.  It adds a depth to the taste.  They're still yummy with normal cocoa powder, but trust me, the dark cocoa powder is worth using! You'll love them! Enjoy!
You can make these delicious chocolate cookies flatter, like this, or puffier (which I've shown later)

Triple-Chocolate OR Caramel-Chocolate Cookies
These cookies are very soft and chewy.  Makes ~3-4 dozen cookies

Heat oven to 350F
Line cookie sheets with parchment paper or silicon baking mat.

Mix together in a bowl:
1 cup white rice flour
1/3 cup dark cocoa powder (there are some extra dark cocoa powders, which have a different taste b/c of how they’re processed. I prefer the dark cocoa powder in this recipe to a normal cocoa powder)
½ tsp xanthan gum
½ tsp baking soda
½ tsp salt

In a mixer, beat until fluffy:
2/3 + 1 Tbsp butter
1/3 cup white sugar
½ cup light brown sugar

Add, and beat in:
1 egg
1.5 tsp vanilla

Add flour/cocoa mixture and mix, just until combined.

Add, and mix:
1 caramel-filled baking pieces (mini rolo’s are great)
¼ - ½ cup white chocolate chips, ¼ - ½ cup milk chocolate chips, ¼ -½ cup semi-sweet or dark chocolate chips

Spoon by small cookie scoop (1 Tbsp-sized) onto baking sheets.  You can leave as-is, or flatten slightly, depending on your preference.
You can scoop and just leave them as-is for a puffier cookie, or flatten slightly (I use the palm of my hand) for a cookie like the ones up top.

Bake 7-8 minutes.  It’s difficult to tell when chocolate cookies are done, but it should be clear that the cookie is cooked and no longer gooey in the center. Avoid overbaking!

Let rest a few minutes on the cookie sheet, then use spatula to remove from baking sheets to wire racks to cool.
The cookies are more rounded/puffier if you don't flatter prior to cooking. But, the taste is similar, so make it either way, or both ways! They'll be great.

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