Read somewhere (an airline magazine?) about popular chefs’ favorite sneaky, secret ingredients. One admitted to using powdered milk in his conventional cookie recipes because it adds chewiness. Since “chewy” is a rare descriptor when it comes to gluten free cookies I was determined to experiment. Finding Organic Valley Non Fat Dry Milk at Whole Foods cemented it. I’ve been reluctant to post cookie recipes (supposed to be writing the book, but toe dragging) but this recipe is worth sharing.
Cherry Chocolate Chunk Cookies – Makes twelve 2.5 oz. cookies
In 75 minutes you’ll need an oven preheated to 375 F and cookie sheets lined with parchment paper.
1/2 cup – 1 stick unsalted butter
7/8 cup (7 oz.) granulated sugar
2 tablespoons molasses
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup (6oz.) GF flour mix (yours or ours or Trader Joes)
1/4 cup (1.5 oz.) chestnut flour (Dowd & Rogers makes a nice product.)
1/4 cup almond flour
2 tablespoons organic milk powder
3/4 teaspoon baking soda
1/2 teaspoon xantham gum
1/4 teaspoon salt
4.5 oz. white chocolate chips (use dark chocolate for a less sweet cookie)
4.5 ounces organic dried cherries (substitute cranberries if you prefer)
1. Melt the butter over medium heat and transfer to the bowl of a stand mixer.
2. Add the sugar and molasses and blend until it’s creamy.
3. Add the egg and vanilla and almond extracts and beat well.
4. Combine the dry ingredients, whisk to blend, and add to the butter, sugar, egg mixture, mixing well and stirring down as necessary to incorporate the wetter dough at the bottom.
5. Add the chocolate and cherries and mix on low to incorporate them evenly.
6. Cover and CHILL for at least an hour. Two or over night would be better. (You can use this hour to shop for a food scale if you haven’t yet started to measure by weighing….) The dough needs this time to rest for best performance in the oven.
7. Preheat the oven to 375 F and line a cookie sheet with parchment paper.
8. While you’re waiting for the oven to heat, weigh 2.5 oz. portions of cold dough and roll into (12) balls. Place the dough balls on the cookie sheet(s) and bake for 14-15 minutes, rotating the pans half way through the cooking time. Size matters: you can go small (1/8 – 1/4 oz.) or large (3-4 oz.) – in between seems to produce less satisfactory results. Remember to reduce the cooking time if you make mini cookies.
The cookies will seem soft. Let them set up on the cookie sheet before transferring to a plate. For a special holiday treat make ice cream sandwiches using frozen cookies and dark chocolate gelato. Enjoy!