Parenting-Furkids
This And That - Often Non Pet Related Topics => Recreational (and more) Activities => Recipes => Topic started by: DeeDee on February 06, 2014, 01:31:16 PM
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Of course, I've only got 2 of the chocolates--cocoa and semi-sweet (but I can replace the unsweetened chocolate with 3 tbs cocoa and 1 tbs butter trick), but I AM going to try these in the next couple of weeks. That Jules Gluten-Free all-purpose flour works for everything. And I've tried it in a LOT of things now.
http://allrecipes.com/Recipe/Chocolate-Truffle-Cookies/Detail.aspx?ms=1&prop25=134076512&prop26=HealthyBites&prop27=2014-02-05&prop28=Feature&prop29=TextLink&me=1&eaid=13290236
(https://parenting-furkids.com/proxy.php?request=http%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F250x250%2F00%2F44%2F23%2F442366.jpg&hash=1ef4c9249263a4be3c7a6bf70368596e11a155fa)
Recipe by Kevin Barr
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them.
Ingredients
Original recipe makes 3 dozen
4 (1 ounce) squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
Directions
In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Did you ever make these, DeeDee?
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Yep. Made them for Valentine's day using my Enjoy Life Chocolate chips, and used the old cocoa powder/butter exchange for the unsweetened chocolate squares.
Then used the all-purpose, gluten free flour and it was TO DIE FOR!
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I was thinking of making them today, but my unsweetened cocoa is a littttle outdated. :)
Glad yours were delicious!
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Cocoa powder isn't one of the things I look at the expiration date of when I've already got it in my house. Now, yes, I'll look at the date in the store. Otherwise I just use it until it's gone.