Did I mention these cookies were gluten free? Nope, because if I did you would whine and cry that they probably don’t taste good or that they’re dry, because that’s what you’ve always been told. Yup, you’re that guy. Don’t feel bad, you’re in the majority. No one wants to think for themselves, we want to be told what to do. That way we can spend more time on our phones doing the important stuff like following other people living their lives and playing video games.
These double fudge brownie cookies are my absolute favorite. Give me a dozen of these things and pot of coffee and you might actually see me smile for once. Until they’re all gone then it’s back to angry face. They really are gooey, rich and just heavenly. It’s like holding a little piece of heaven in your hand. Even the next day, if they last that long, they maintain their moisture rich gooey perfection.
I wanted to make an awesome gluten free cookie that my nephew Seth could enjoy. I wanted to show the kid that gluten isn’t all that important to maintain a happy life. I mean, it’s a big part it but I don’t have the heart to tell him that. The little dude has Celiac so he can’t have the glutens and my brother is his father. The kid doesn’t stand a chance in life. It’s a damn shame. At least he can have some bad ass cookies!
You’re welcome Seth. Who loves ya?
Double Fudge Brownie Cookies
325g Powdered Sugar
200g Dark Chocolate
235g Milk Chocolate
34g Chocolate Liqueur
21g cocoa powder
283g chocolate chips (10oz bag)
-Whip the eggs, powdered sugar and chocolate liqueur on high while you prepare everything else. They’ll get nice fluffy and pale in color.
-combine the chocolates and butter and melt. Set aside.
-weigh out your salt and cocoa powder, set aside.
-now, turn off the mixer and add the chocolate and butter to the egg mixture. Turn the machine back on to a medium speed and let everything come together until you get a nice smooth chocolate mix.
-add your chocolate chips last.
-place the mix in the fridge for at least a half hour or until your able to scoop it easily
-portion out with the average ice cream scoop and bake at 350 for about 10-12 minutes, rotating once during baking
-make sure to give them ample time to cool down, I mean they are pretty much all chocolate
-then eat until you feel like shit
Couple tips for you…..
1. Use good chocolate! I can’t stress this enough. These are awesome cookies and if you use a bag of cheap chocolate chips you wasted your time and taste buds. Think it through. It’s simple enough too because a good chocolate bar is 100g, so just grab a couple next time you’re at the store.
2. You can use just about any liquid in place of the chocolate liqueur. I used Dorda – Double Chocolate Liqueur. This stuff is rich and oh so damn good. I’ve also used Kahlua, Godiva Chocolate Liqueur and even espresso. Up to you.
3. I personally like them with walnuts which you could obviously throw in but for some reason the first time out with walnuts people didn’t like that. I guess a chocolate brownie should be chocolate and chocolate only. Which I kinda understand because if you put fruit in my chocolate I will so bad mouth you.
Well, I hope you enjoy these cookies. I don’t know how you couldn’t.
What are you waiting for? Go make the cookies!!
“You do not become good by trying to be good, but by finding the goodness that is already within you,
and allowing that goodness to emerge.”