"Offer something your customers can easily put their stamp on. These cookies are easily customisable, warming and comforting." – Chef Rick Tarantino, M.S.
Preparation time 15 + 35 minutes
Cooking time 12 minutes
Servings 12 people
|Dry Ingredients||Wet Ingredients|
|285g Gluten-Free Flour||80g Molasses or Agave|
|1/2 Teaspoon Xanthan Gum||170g Melted Grass Fed Butter, at Room Temperature|
|1 Teaspoon Celtic Sea Salt||1 Tablespoon Cream Cheese, at Room Temperature|
|1 Teaspoon Baking Soda||2 Egg Yolks, at Room Temperature|
|200g Turbinado Brown Sugar||1½ Teaspoons Pure Vanilla Extract|
|100g White Sugar|
|320g 80% Dark Chocolate Chips|
|Apuro Mixer||Wooden Spoon|
|Baking Tray||Baking Parchment|
- Sift the gluten-free flour into a medium sized bowl and add the xanthan gum, sea salt and baking soda.
- In a separate bowl, mix the turbindo sugar with the white sugar.
- In a mixer, beat together the molasses or agave, grass fed butter and cream cheese until the mixture lightens in colour.
- Add the vanilla extract to the cream cheese mixture and add one egg yolk at a time, slowly beating the yolk into the mixture.
- While the mixer is slowly blending, gradually add the dry ingredients until just blended.
- Remove the batter from the mixer and add the chocolate chips. Use a wooden spoon to slowly fold in the chocolate chips.
- Refrigerate the dough for at least 3 hours and no more than 3 days.
- Take the dough out of the refrigerator and allow it to soften. This should take about 8-15 minutes.
- Preheat the oven to 195°C and line a baking tray with baking parchment.
- Split your dough into 12 even portions. If your cookies are different sizes they'll bake at different rate and risk burning.
- Bake for around 12-14 minutes or until golden brown. Take the cookies out of the oven and let them rest for 2-3 minutes, then place them on a cooling rack so they get a crispy base.
Chef Rick's Tips
Turn the cookies into an ice-cream sandwich. Bake larger cookies (about 100g each) and add some vanilla ice-cream in the middle of two cookies. Finish with whipped cream and chopped walnuts.
Make this sweeter and spicier with half a cup of peppermint chips. Simply add the chips to the batter like you would chocolate chips. Coat the finished cookies in a variety of garnishes: sprinkles, coconut and cacao nibs.
Replace half of the dark chocolate chips with a blend of fresh rosemary, vanilla chai spice, 120g walnuts and 1/4 cup of dried and chopped cranberries.
Take a look at Chef Rick's website for more mouthwatering recipes.
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