Gluten free chocolate chip cookie dough is an indulgence. No doubt about that. But since it’s been making its way around the web for a while now, I want you … more
Gluten free chocolate chip cookie dough is an indulgence. No doubt about that. But since it’s been making its way around the web for a while now, I want you to have it within reach. That’s the business I’m in around here (well, I’m all up in your business, too). The art … of the possible. The regular way to make edible cookie dough, according to most, is without eggs. I tried that. I did! And sometimes it didn’t, well, suck. But it never tasted like chocolate chip cookie dough! Now, it does (how-to secrets below). And then after that, it turned into truffles. Let’s indulge.
Bite into your first truffle, and as the chocolate shell gives way to the creamy and buttery cookie dough center, you’ll know what I know: this is important work we’re doing here.
I will spare you all my whining about the times I tried, and failed miserably, to make these truffles taste like the crazy treat they are meant to be. I will spare you, but it’s a struggle. I really want to whine my little heart out. That’s the esteem in which I hold you. High. It’s high esteem.
You do not have to dip these in chocolate, but I did have to. That way, I can serve them after they are no longer well-chilled from the refrigerator. The chocolate is like a protective shell for the gorgeous edible raw chocolate chip cookie dough beneath. Just make sure the balls of cookie dough are really cold when you dip them, since melted chocolate is most cooperative for dipping when it’s warm. That way, the dough will stay together well during the dipping process.
Oh, right! Here’s the secret: pasteurized eggs. There is a company called Safe Egg that makes pasteurized eggs, which are safe to eat raw. I bet there are other companies, too. I found them at a slightly more expensive local grocery store, and believe me when I tell you that I’m not planning to buy them all the time. But they’re lovely for homemade mayonnaise, and of course perfect for making everybody’s favorite gluten free cookie dough. Oh, and did you know that you can even pasteurize your own eggs? It’s not even hard. Just watch the temp carefully, and your eggs will be quite safe.
The other secret? My Basic Gluten Free Flour Blend, Xanthan Gum Free. We’re not baking these, so they don’t need to hold together during baking. Plus, xanthan gum raw? Not a great taste.
A collage of photos and links to tons of Gluten-Free Chocolate Chip Cookies
2 1/4 cups (315 g) basic xanthan gum-free gluten free flour blend
1/2 teaspoon kosher salt
3/4 cup (150 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter, at room temperature
1 tablespoon pure vanilla extract
2 pasteurized eggs at room temperature, beaten
10 ounces miniature semi-sweet chocolate chips
1/2 pound semi-sweet chocolate, chopped (for dipping)
Line a large rimmed baking sheet with parchment paper, and set it aside. In a large bowl, place the flour blend, salt and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk again to combine well, working to break up any lumps in the brown sugar. Add the butter, vanilla and eggs to the dry ingredients, and mix to combine. Add the chips, and mix until the chips are evenly distributed throughout the cookie dough.
Divide the cookie dough into about 36 equally-sized balls of dough (using a small, spring-loaded ice cream scope for perfect proportions), and place the balls about 1/2 inch apart on the prepared baking sheet. Place the baking sheet in the freezer until the cookie dough is firm (at least 15 minutes).
When the cookie dough is nearly firm, melt the dipping chocolate. Place all of the chocolate except for 3 to 4 1 1/2-inch-size chunks in a medium-size, microwave-safe bowl. Microwave at 70% power for 45 seconds at a time, stirring in between, until melted and smooth. Add the reserved chunks of chocolate, and stir until the chocolate has begun to thicken a bit and the chunks have melted.
Remove the cookie dough from the freezer, and place the balls of dough, one at a time, in the melted chocolate. Press down on the cookie dough with the tines of a fork, then flip it gently in the chocolate. Pull the ball of dough out of the chocolate by slipping the fork under it and bobbing the cookie dough on the surface of the chocolate a few times before pulling it along the edge of the bowl and carefully placing it on a clean sheet of parchment paper. Allow the chocolate to set at room temperature.
P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!