Gluten-Free Bittersweet Decadence Cookies

By Lsweetnell

Adapted from LemonPi and based on Alice Medrich’s recipe from Bittersweet

Ingredients

• 1/4 cup rice flour (I used Mochiko by Blue Star)
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 8 ounces bittersweet chocolate chips
• 2 tablespoons unsalted butter
• 2 large eggs
• 1/2 cup sugar
• 2 teaspoons pure vanilla extract
• 1 cup pecans
• 6 ounces bittersweet chocolate chips
• 2 sheets parchment paper

Preparation

Step 1

Preheat oven to 350 degrees. In a small bowl, mix the flour, baking powder, and salt together, set aside. Place 8 ounces of bittersweet chocolate chips and
butter in a med. microwavable bowl and heat for 1 minute. Stir the chocolate butter mixture and microwave again for 30 seconds. Continue to microwave and stir until the chips have melted and your mixture is smooth, set aside. In a heatproof bowl, whisk the eggs, sugar, and vanilla thoroughly and set the bowl over a pot of barely simmering water using it like adouble broiler. Continue to whisk everything until the mixture is lukewarm. Combine the egg mixture and the chocolate mixture (should be lukewarm as well) stirring until they are well combined. Add the flour mixture, 6oz choc. chips, and pecans. Your batter will look like thick cake batter. Do not fear, after they bake they will look like and taste like cookies! Scoop dough (it will look very wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper 2 inches apart from each other. Bake for 14 minutes until the surface of the cookies look dry and set. With the cookies still on the parchment paper, slide them onto racks to cool. Gently peel the parchment paper back after cookies have cooled for at least 30 minutes. Enjoy!