BAKING

Chunk Lives!


Rene Magritte, 1898-1967
The False Mirror, 1928
Oil on Canvas, 21 1/4 x 31 7/8″
The Museum of Modern Art,
New York
Belgian Surrealist Painter

If I’m not coming up with new recipes, I always find myself going back to tweak recipes I once thought perfect; the subtle nuances are beginning to reveal themselves to me the more and more that I bake. So these are a take on my old chocolate chip cookies, sans the rice flour, giving the cookie a much better flavor and texture. Plus, I added an extra dose of chocolate, giving me the go ahead to use the word “chunk” in the name of the cookie.

With a tall glass of ice-cold milk, these cookies definitely live up to their name. They tasted so damn good, I ate three in five minutes. And then I ate three more after I had waited for them to cool off completely.

By my fifth or sixth cookie, I started thinking about “Chunk” from the Goonies. You know, where he stands on top of the trash can and does the truffle shuffle? That’s pretty much what I felt like doing after my chocolate chunk lunch…


CHOCOLATE CHUNK COOKIES

11 1/2 Tablespoons unsalted butter
1 1/3 Cups light brown sugar, packed
1/2 Cup granulated sugar
3 Large eggs
1 Cup sorghum flour
¾ Cup tapioca flour
¾ Cup + 1 Tablespoon cornstarch
1 ½ Teaspoons kosher salt
1 Teaspoon zanthum gum
1 Teaspoon guar gum
1 Teaspoon baking powder
2 Tablespoons mexican vanilla
1 ½ Cups Schokinag semi-sweet chocolate chunks
2 ½ Cups Guitard or Ghirardelli milk chocolate chips

Preheat oven to 350ºF and line two cookie sheets with either parchment paper or two silpats and set aside.

In a stand up mixer with the paddle attachment, cream together the sugars and the butter until smooth. Add the eggs, one at a time, mixing well after each addition.

In a separate bowl, combine the remaining dry ingredients and stir well. Pour all of the dry ingredients into the sugar mixture and mix until very smooth. Add the vanilla and mix on high for 2 minutes.

Fold in the chocolate chips to complete your dough.

Using a medium sized spoon, scoop out tablespoon-sized drops and arrange them on your cookie sheet with at least 1” between them.

Bake for 12-15 minutes or until golden brown.

Remove from the oven and allow to cool for 10 minutes on the pan before transferring to a wire rack.

Makes 36 cookies.





P.S. I highly recommend trying these cookies dunked in milk. Something magical happens, just like Leo said when he ate them during snack time yesterday.

August 14th, 2007 — 3:57 pm

1 comment | add comment

1 comment

Sheltie Girl says

Aug 16, 2007 - 5:25 am

Your cookies are beautiful.

Sheltie Girl @ Gluten A go Go

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