Gluten-Free Mudslide Cookies

gluten-free mudslide cookies
After a bit of a hiatus, I’m back in the kitchen! It has been a crazy few months. Let me fill you in. I have a brand new job as an account manager at a marketing company and have been learning a lot about horses, Wiffle ball, and tour operators in the process. And oh ya, I have a gluten allergy. When and how this happened I don’t know, but I am embracing it and taking it as an opportunity to test out some gluten-free goods, including these gluten-free mudslide cookies.

Yelp must know of my recently discovered gluten allergy based on the number of searches I have done for nearby gluten-free pizza in the last month. Omission Pale Ale and IPA have made being a gluten intolerant beer lover possible. Thank you.

During a recent work trip to Sunset Magazine’s Celebration Weekend, I met my boyfriend’s family friend that owns a magical little brownie company. I ended up bringing back a box of these delightful Fairytale Brownies for my family and stared longingly at the chocolate chip brownie in the purple box wondering if my delicious days of brownie binging were over. No! I neeeeed brownies. End of story. So I started researching.

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Not long after my search began, I found this decadent recipe from Bon Appétit. What I love about this recipe is that it is a great way to ease into gluten-free baking. The recipe doesn’t call for any special flours or ingredients you’ve never heard of before. It is just naturally gluten free.

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Don’t be fooled. That’s not flour in that bowl. Not today, nope. It’s powdered sugar. The powdered sugar will act as your base in this recipe. It may seem like a lot of sugar, but one bite of these chewy morsels will make everything ok.

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The next time I make this recipe, I will remember that a spoon would have been a better choice than a whisk here. While I love my whisk, I could have done without the cocoa powder shower that occurred in the mixing process.

You may develop a slight suspicion that there is not enough liquid to absorb the dry ingredients in this recipe, but keep mixing. You’ll get there. Possibly after a cocoa powder shower or two as well.

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These cookies bake beautifully. Just wait until they begin to crack on top and are slightly firm around the edges before you pull them out. The outer portion will be crispy like a meringue, but inside they have a deep dark chocolatey, gooey, chewy center, just like a brownie. I’ll call it a mudslide.

Possibly topping my chart for best ever cookie. You hear that snickerdoodles? You might have to step up your gluten-free game next…

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Gluten-Free Mudslide Cookies

Yield: 1 1/2 Dozen

Ingredients

  • 3 cups (360 grams) powdered sugar
  • 3/4 cup (62 grams) unsweetened cocoa powder
  • 1 tablespoon (7 grams) cornstarch
  • 1/4 teaspoon kosher salt
  • 2 large egg whites
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup (175 grams) semisweet or bittersweet chocolate chips
  • Fleur de sel or Kosher salt for sprinkling

Instructions

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
  2. In a large bowl, whisk together powdered sugar, cocoa powder, and salt. With a wooden spoon, mix in egg whites and whole egg. It may look like there is too much to absorb, but keep mixing. When the batter comes together fold in the chocolate chips. Form the cookies by spooning about 2 tablespoons of batter onto the baking sheet. Space the cookies about 2” apart.
  3. Bake until cookies are puffed, cracked, and set just around the edges, about 12–14 minutes. Remove from the oven and sprinkle with Fleur de sel or Kosher salt.
  4. Transfer baking sheets to wire racks and let cookies cool on pan. They will continue to firm as they cool.

Notes

Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

http://www.neighborhoodbaker.com/gluten-free-mudslide-cookies/

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