Chocolate Chocolate Chip Cookies w/Chocolate Filling
Makes about 20-24 sandwich cookies or 48 plain cookies. Difficulty
For chocolate filling: 1/2 cup gf bittersweet chocolate, chopped 1/2 cup heavy cream 3/4 cup powdered sugar 6 Tablespoons unsalted butter, at room temperature 1 teaspoon vanilla extract
For cookies: 1 cup gf flour 3 Tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon xanthan gum 1/2 teaspoon salt 1/2 cup unsalted butter, at room temperature 2/3 cup gf brown sugar 1/4 cup sugar 1 large egg 2 teaspoons water 1 teaspoon vanilla extract 2 cups gf semi-sweet chocolate chips 1 cup hazelnuts, toasted and coaresly chopped
Prepare filling: In a heay saucepan stir bittersweet chocolate and cream over medium heat just until chocolate melts. Cool mixture to room temperature.
Using an electric mixer, beat sugar, butter and vanilla until blended. Add cooled chocolate. Refrigerate for about 10-15 minutes or until mixture thickens and is the right consistency to spread (if you refrigerate it longer, just let it stand at room temperature until it is soft enough to spread.)
Prepare cookies: Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
In a medium bowl, combine gf flour, cocoa, baking soda, baking powder, xanthan gum and salt.
Using a stand mixer (or an electric mixer) beat butter, brown sugar and sugar until well blended, about 3 minutes. Add egg, water and vanilla. Beat in flour mixture a little at a time until it is all incorporated into batter (scrape down sides of bowl periodically). Stir in semi-sweet chocolate chips and hazelnuts.
Drop dough by generous tablespoons onto prepared baking sheets. (Bake 1 sheet at a time.) Bake cookies for about 12-13 minutes or until no longer shiny and are just firm to the touch.
Transfer baking sheet to a cooling rack. Let cookies cool on baking pan for 10 minutes before transfering them directly to cooling rack. Let cool completely. Repeat this process with remaining cookie batter.
Spread filling in between two cookies (one cookie upside down and other right side up). Press cookies together to adhere.
Arrange cookies in a single layer on a plate and refrigerate for at least 2 hours before serving.
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com).
These cookies are very rich - if you want to cut back on the intensity of the chocolate they are just as delicious plain -without the filling.
I apologize for the lack of photo - these cookies went so fast that there wasn’t time to take a photo!!!