I tend to be a recluse, spending most of my time at the computer either writing or interacting with my fans and friends on Facebook. It takes a lot to drag me out of my cave, but an invitation to my sister-in-law and brother-in-law’s house always does the trick. That’s especially true in the summertime, when the water in their pool sparkles and promises a chance to relax, cool off, and enjoy the company of family and friends.
Along with the fun, there’s usually great food, contributed by everyone who shows up. Sometimes I’ll take a fruit platter and a cheesecake platter. Other times I’ll be a little more adventurous and try a recipe I’ve found online–usually on Pinterest. So far each one has been a big hit. Also, because I am gluten-intolerant, I try to take something that’s safe for me to eat.
The recipe that follows is one I can see Mandy making for the Triple S crowd in Beneath a Texas Star.
Double Chocolate Chunk Cookies (Gluten Free and Grain Free) You can find the recipe here: http://gourmandeinthekitchen.com/2012/gluten-free-double-chocolate-cookie-recipe/ The picture also came from their website. (Be sure to check it out. Great recipes!)
Yield: about 2 dozen depending on size
8 ounces/228g bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped
1 1/2 cups /188g almond flour
1/2 cup/60g unsweetened natural cocoa
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 stick (8 Tablespoons) /112g butter, cubed
1 cup (7 ounces)/200g coconut sugar
2 large eggs
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
Melt half of the chocolate in a double boiler or in the microwave.
In the bowl of a food processor combine the almond flour, cocoa, baking soda, salt and sugar; pulse together.
Add the cubed butter and process until the dough resembles coarse cornmeal. Add the eggs vanilla and melted chocolate and process until the dough is smooth (The dough will seem thin, it should look more like a brownie batter than a dough). Fold in chopped chocolate.
Drop dough by heaping Tablespoons, a few inches apart, onto two parchment lined baking sheets. Bake until just set, about 8 to 10 minutes, rotating sheets halfway through. (Do not bake the cookies to a crisp; they will be soft when you take them out of the oven, but firm up as they cool, so be careful not to over bake.)
Transfer cookies to a wire rack to cool completely.
Trust me, they are decadent.
What’s your favorite dish to take to a summertime party?