Try my delicious Chocolate Refrigerator Cookies from my new book, 100 Best Quick Gluten-Free Recipes. This recipe requires only one flour (sorghum) but you can replace the sorghum flour with the same amount of your favorite flour if you like. In fact, this is a good recipe to experiment with healthy flours such as amaranth, bean, millet, quinoa, or teff. These cookies are perfect for everyday or entertaining because the dough can be made ahead and chilled (or frozen) for later baking. If unexpected guests drop by or you’re tight on time and want a quick dessert, these cookies are perfect.
CHOCOLATE REFRIGERATOR COOKIES
Excerpted from 100 BEST QUICK GLUTEN-FREE RECIPES © 2014 by Carol Fenster. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Makes 48 cookies
Preparation time: 10 minutes
Chilling time: 2 hours
Baking time: 10 to 12 minutes
Refrigerator cookies come together in two basic steps: First, make the dough, and chill or freeze it. Next, bake as needed when you want. By planning ahead, you can have cookies in about 15 minutes. If you don’t have sorghum flour, use brown rice, millet, bean, or amaranth flour. This is a good recipe to experiment with new gluten-free flours.
21 ounces gluten-free bittersweet chocolate chips (at least 60% cacao)
5 tablespoons (about 1/3 cup) butter or buttery spread
3 large eggs
1 cup sugar
[1/2] teaspoon pure vanilla extract
[1/2] cup sorghum flour
[1/4] teaspoon baking soda
[1/4] teaspoon xanthan gum
[1/4] teaspoon salt
1 cup finely chopped walnuts
1. In a medium microwave-safe bowl, heat 9 ounces of the chocolate chips with the butter in the microwave on Low power for 1 to 2 minutes, or until melted. Stir until well blended.
2. In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on low speed until thick, about 1 minute. In a small bowl, whisk together the flour, baking soda, xanthan gum, and salt, and beat into the eggs on low speed until no flour streaks remain. Beat in the chocolate mixture. Stir in the walnuts and the remaining 12 ounces chocolate chips. The dough will be very soft. Cover the bowl tightly and refrigerate for 2 hours.
3. When thoroughly chilled and solid, shape the dough into 2 logs, each 1 [1/2]-inches in diameter. Wrap tightly in plastic wrap to hold the shape, and refrigerate for up to 3 days. Or, shape the dough into 48 walnut-size balls with your hands, place in a plastic freezer bag, seal tightly, and refrigerate for up to 3three days or freeze for up to 1 month.
4. When ready to bake, place an oven rack in the middle position of the oven. Preheat the oven to 375⁰F. Line a 13x18-inch baking sheet (not nonstick) with parchment paper. Cut twelve [1/2]-inch-thick slices from the log and place on the baking sheet; or place 12 walnut-size balls on the baking sheet.
5. Bake for 10 to 12 minutes or just until the cookies look shiny and the crust starts to crack. Cool the cookies for 2 minutes on the pan; then transfer to a wire rack to cool completely. Repeat with the remaining dough. Serve or store.
STORAGE: Refrigerate leftovers, tightly covered, for up to 3three days or freeze for up to 1one month.
Per cookie: 110 calories; 2g protein; 7g total fat; 1g fiber; 13g carbohydrates; 15mg cholesterol; 22mg sodium