Tag Archives: chocolate

Dining, Recipes

Recipe: (Almost Great) Gluten Free Chocolate Chunk Cookies

Oh yeah…this is (almost) it. The perfect chocolate chip cookie is within my grasp…if only I can make it sugar-free, but there’s something marvelous in the chemistry of brown sugar + white sugar that results in the texture and taste of an awesome chocolate chip cookie. Sugar-free sweeteners just can’t compare, not to mention they can’t nail down the molecular magic that comes from using real sugar.

After poring over tests, photos and baking instructions in the Ultimate Chocolate Chip Cookie Guide and tweaking King Arthur’s gluten free recipe, I’ve come up with this list of ingredients and baking guidelines that is repeat baking-worthy, even if it doesn’t provide instant gratification (unless you’re the type to eat raw cookie dough).

There are some tools required for this endeavor to be successful: a stand mixer, a cookie scoop (1 or 2 oz), baking sheet and cooling rack (silicone mat optional), an oven that heats up to reliable temps, and fridge space to store the cookie dough overnight.

I’ve halved the King Arthur recipe to better suit the robust appetites of 2 cookie-loving adults, not to mention control batch sizes and reduce cookie scooping when baking.

  • 113g salted butter
  • 107g brown sugar
  • 37g coconut sugar
  • 40g stevia baking blend
  • 10g granulated white sugar
  • 1 teaspoons gluten-free vanilla extract
  • 2 jumbo eggs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 181g King Arthur Gluten-Free Flour (ensure this mix has no xanthan gum included)
  • 1 teaspoons xanthan gum
  • 227g chocolate chips (I’ve used 4oz chocolate chunks and 4oz stevia sweetened chocolate chips)

In a stand mixer, beat the butter, sweeteners, vanilla and salt till runny. Add eggs one at a time, while scraping and beating until combined.

In separate bowl, mix flour blend, xanthan gum, baking powder, and baking soda.

Add dry ingredients into the wet mixture, then fold in the chocolate chips until evenly distributed.

Cover the dough and refrigerate overnight, which will solidify the dough mix. This part is also critical to fully developing the flavor of the cookie. 

Preheat the oven to 350°F. Grease a baking sheet with a nonstick cooking spray (I used a coconut oil spray) or use a silicon mat.

I highly recommend baking 1 or 2 test cookies to account for oven temperature and rack placement before proceeding with batch baking. Once you’ve achieved your perfect test cookie, scoop balls of dough onto the prepared baking sheet, leaving space to spread between them.

Bake the cookies for 9-10 minutes, until golden brown. Again oven temps and baking surfaces may vary your results. But I’ve found that I can pull my cookies at the 9 minute mark and let them sit in the pan up to 5 minutes. Afterwards, I transfer them to a rack to cool. Don’t let it cool completely though…coz, there’s nothing more delightful to eat than a warm, soft-melty, crisp-around-the-edges chocolate chip cookie.

 

 

Bites and Finds, Dining

Moose in my ice cream

Moose Tracks. The first I ever saw of it was in my local Tom Thumb grocer’s freezer section. The fiance informed me that it was a legitimate ice cream flavor, but I was rather bewildered by the number of options. I finally settled on taking home Extreme Moose Tracks by Safeway Selects…fudge, chocolate, and more fudge! No surprise that the gallon container I purchased didn’t last a week in my fridge.

So where did Moose Tracks come from and get its funky name? A Google search turned up the home site for Moose Tracks and Denali Flavors, who apparently makes ice cream products for several major grocery retailers. In their FAQ it states:

Like many brands, Moose Tracks is not meant to be a description of the product. Just like “Tide” is a brand that doesn’t describe that the product is a detergent or “Snickers” doesn’t describe a candy bar, Moose Tracks isn’t meant to describe the product it represents. It’s simply a brand name.

How was that name created? It was developed as a cute, quirky, fun name that would generate curiosity and interest in the product. This was then translated into our logo that includes both the moose (head) as well as the tracks (footprints) of the moose.

A crawl of their site reveals 11 combinations of Moose Tracks (including my Extreme Moose Tracks), 5 of which are limited availability. In Texas, Moose Tracks ice cream is branded by 4 different big-name grocers, so it won’t be too hard to find at the neighborhood store!

Dining, Recipes

Things I learned while making a Decadent Chocolate Flan

Despite moments when it looked like my chocolate flan experiment was doomed to the garbage disposal, the end result was fantastically yummy and delicious.

  • Tripling the amount of chocolate that a recipe calls for is a sure way to make the taste buds happy
  • Brown sugar doesn’t caramelize like white sugar, better to melt it on the stove top than in the oven, with less water if any
  • Don’t attempt to re-melt the chocolate/milk mixture with eggs in it because the eggs will cook
  • Double boiling semi-sweet chocolate chips is a long, painstaking process–use a microwave next time (remember to melt at half power)
  • Use shallow dishes or single-serve dishes for flan, otherwise the flan will not descend gracefully onto its final plating

So armed with those warnings, we proceed to the actual recipe.

6oz (or less) semi-sweet chocolate chips
1-2 cups brown sugar
4 eggs
1-2 cups of milk (less milk means denser custard)
1 tsp vanilla extract

Caramelize brown sugar on stove top in a nonstick saucepan or in the oven in a baking dish. In this case I used a 5×9 glass loaf dish in a 375 degree oven…took forever, even with a little water added in. When the sugar melts, transfer to its baking dish and coat the bottom evenly. Set aside to cool and harden. Melt chocolate chips with milk until incorporated. Remove the chocolate milk mixture from heat and slowly mix 4 beaten eggs in. Add vanilla extract and stir gently. Heat the oven to 350 degrees, pour flan mixture into baking dish, then bake for 60-70 minutes or until an inserted toothpick comes away clean. Remove from oven and let cool (especially if you’re using a glass baking dish). Afterwards, refrigerate overnight.

To serve, take the flan and microwave in the oven for 30 seconds or less (just enough to melt the caramel). Invert the dish on plate. Garnish with powdered sugar, brown sugar, or even mint leaves and berries for a decadent chocolatey custard. What’s the difference between custard and a flan? Not much, if you read this article on the subject.