Pinteresting: (Gluten-Free) Chocolate Chubbies

Tuesday, January 31st, 2012 | click here to comment

With a name like Chocolate Chubbies, I knew I had to try this recipe. It was love from the moment I laid eyes on this photo on Pinterest. If you’re a chocoholic, you will want to have this recipe in your back pocket at all times because it calls for THREE different kinds of chocolate. Um…yes please!

Making the chocolate chubbies was pretty simple as I just substituted Better Batter for regular flour and followed the rest of the recipe as is, except for the walnuts, which I subbed out for macadamia nuts because I didn’t have walnuts and more importantly because I think macadamia nuts are pretty much the most awesome nut out there.

Overall the recipe was pretty easy to make, but took a long time because I didn’t feel like taking out two cookie pans and positioning the racks in my oven so I could bake both at once. Oh, and cutting chocolate pretty much sucks, especially huge bars of baking chocolate which my T-Rex like arms are no match for.

To sum up, Chocolate Chubbies are awesome, even awesomer if you have PMS, and maintain their awesomeness for a few days provided you put them in a tightly sealed container.  The gluten-free version is good, although slightly dryer than I would have liked.

Perhaps oil instead of butter would work better in this recipe? I also don’t know why my cookies weren’t as shiny as the picture on Serious Eats. I’m not complaining though, they tasted great and I’d definitely make them again.

Baking divas – lend me your knowledge and let me know how you would improve this recipe (and if you know how I can make mine shinier)! 

(Gluten-Free) Chocolate Chubbies 

adapted from Serious Eats

Ingredients 

  • 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes
  • 9 ounces semisweet or bittersweet chocolate (no more than 62 percent cacao), finely chopped
  • 3 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Better Batter or other gluten-free all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 large eggs, at room temperature
  • 1 1/4 cups superfine sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips (I used Guittard - my favorite)
  • 1 1/2 cups (5 1/2 ounces) coarsely chopped pecans
  • 1 1/4 cups (4 1/2 ounces) coarsely chopped walnuts or macadamia nuts

Preparation

1. Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.

2. Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.

3. Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl. The dough will be somewhat soft.  

4. Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans.

Note: The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)

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