15 Sep 2010 A challenge in the kitchen
Not too long ago we had a guest that was both gluten and egg intolerant. There’s nothing I love more than a good challenge, so I immediately set about putting together a suitable menu. It turned out to be a real learning curve for me, but at the same time an extremely satisfying experience. There’s nothing like being forced out of one’s comfort zone to get the old gray matter working.
As my pèce de résistance I decided to adapt my extremely popular (there’s no point in being bashful here) Crispy Chocolate Chip Cookies using condensed milk.
The recipe doesn’t require eggs anyway, so I was already halfway there. All I needed to do was find something to replace the all-purpose flour with. After some investigation (all those hours watching Monk finally paid off) I discovered a gluten free flour.
And because I’m feeling generous today, I’ve decided to share the recipe with all of you. It yields 43 cookies by the way!
- 240ml Butter (softened)
- ½ Cup granulated sugar
- ½ Cup sweetened condensed milk
- ½ Tsp vanilla extract
- 2 Cups flour (all purpose or gluten free)
- ¼ Cup cocoa powder
- 1 Tsp baking powder
- 1 ¾ Semi-sweet chocolate chips/chunks
- ½ Cup chopped nuts (optional)
- Preheat the oven to 180 degrees Celsius (350F).
- Grease the baking sheets or line them with baking paper.
- Beat the butter and sugar together in a large bowl until pale and creamy. This step takes about 5 minutes, so be patient.
- Pour in the condensed milk, vanilla extract and beat to combine.
- Sift the flour, cocoa and baking powder into a separate bowl.
- Stir into the butter mixture and then add the chocolate chips and nuts (if using).
- Combine well using a spatula, but whatever you do don’t beat the mixture!
- Take a tablespoon* of dough and flatten it using your fingers.
- Bake for 15-18 minutes.
- Let the cookies cool for 5-10 minutes on the baking sheet.
*Chef’s tip: If you grease the tablespoon the dough will fall off easily
At this point the delicious smell will be driving you crazy, but you’ll need to resist temptation for a little while longer. The cookies might look unbaked, but don’t worry, they will harden by themselves (provided you leave them alone!). After 5-10 minutes use a spatula to transfer the cookies to a wire rack to cool completely.
Okay now you can eat one. Or two…
If there are any left store them in an airtight container and take them out whenever you are in need of some chocolate indulgence.
Oh who am I kidding, there’s no way on earth they’ll make it as far as the airtight container.