I’ve left enough time between chocolate cookie posts eh? Of course I have! Especially when it’s a recipe for soft gluten-free chocolate cookies sandwiched together with rich chocolate ganache that’s on offer right? Yeah, I thought as much…
In case you hadn’t noticed I’m online once again and with Si starting back at work this week after 2 1/2 months recovering from his broken leg, things are starting to feel a little more ‘normal’ around here once again. Yay! What better way to celebrate than to whip up a batch of little chocolate filled cookies? Now I do love giant cookies and every cafe I’ve ever worked in has made some variation of the generic giant chocolate chip cookie, but sometimes it’s really nice to use a little restraint and make little mini mouth-full sized ones, don’t you think?
These cookies are a cinch to make, after throwing all the cookie ingredients into the food processor and pulsing a few times you are left with a beautifully soft dough which then hangs out in the fridge for 30 minutes to chill, before being rolled into teeny tiny little balls. While the dough is doing it’s thing in the fridge, whip up the rich chocolate ganache and chill, so that when the cookies are cooked and cooled you are mere moments away from sinking your teeth into one.
If eaten straight away they are rich and soft, with the icing threatening to ooze out. But if for some strange reason you don’t eat them all immediately, store in a container in the fridge where the ganache firms up a little more, making it hard to distinguish where the cookie ends and the filling begins. Either way, chocolate cookies are chocolate cookies. We all love them, eh.
chocolate filled gluten-free cookies
I love the deep molassesy richness that muscovado sugar brings to baking, but if you prefer you can use regular brown or caster sugar. If you don’t have quinoa flour, sub in your favourite gluten-free flour by weight, the results won’t be identical to mine but I’m sure they’d be lovely all the same, fine millet flour would be my next choice. Here in Australia and back home in NZ we know corn starch as cornflour, confusing I know as corn flour is a whole other thing. American readers use what you know as corn starch in this recipe. To make these dairy-free also, I’d use dairy-free margarine in place of butter and coconut cream in place of the cream.
makes around 12 little filled cookies
- 65g cold butter, chopped
- 1/4 cup (55g) muscovado sugar (or use brown sugar)
- 1/4 cup (30g) quinoa flour
- 1/4 cup (35g) fine brown rice flour
- 2 1/2 teaspoons gluten-free cornflour (corn starch)
- 1 tablespoon cocoa powder
- 1 egg yolk
- 1/2 cup (125ml) cream, single or pouring
- 100g dark chocolate, roughly chopped
Place the butter, muscovado sugar, quinoa flour, brown rice flour, cornflour, cocoa and egg yolk into a food processor and pulse until a soft dough forms. Form into a disc, place in a plastic bag and refrigerate for 30 minutes.
To make the chocolate ganache filling, heat the cream in a small saucepan over medium heat until just boiling. Remove from the heat, add the chopped chocolate and leave to sit for 1 minute. Stir until smooth then refrigerate until cold.
Preheat oven to 180 C/350 F. Line a oven tray with baking paper. Roll teaspoonfuls of mixture into balls, flatten and place onto the tray (you will need to do 2 batches). They don’t spread much during cooking, so flatten them quite a lot. Bake for 5-7 minutes or until the bases are lightly cooked. Cool for a minute or two on the tray before carefully transferring to a wire rack to cool completely. Sandwhich two cookies together with spoonfuls of cooled chocolate ganache and serve at once or store in a airtight container in the fridge for later.
This recipe is linked to:
* Slightly indulgent Tuesdays @ Simply sugar & gluten-free
and is my entry for Sweet New Zealand, being hosted by Bron Marshall this month.