Thursday, 14 August 2014

Just Bliss - chocolate edition

Apparently there is a phenomenon on the westcoast known as Tacofino.  I have not had the pleasure.  Growing up, as I did, whilst the coast was still considered the boonies, food trucks and foodies were not a thing you encountered.  Still, it is always exciting to see home featured in glossy pages, and high school friends listed as photographers.  I spend many a countless hour hanging out in the Maple Leaf lounge somewhere between hither and yon, and one of my activities (besides yarn crafts) is catching up on the newsstand's endless prints.

A while back now, Chatelaine magazine did a feature on Tacofino and provided a few of their most popular recipes.  One of those was the Chocolate Diablo Cookie.  That original recipe can be found here.  After a bit of tinkering, I am happy to share my gluten-free version.  They have been brought to my book club, my day job as afternoon pick me ups, bake sales, Christmas parties, etc.  They are often requested and never left over.

Pre-heat over to 375F
Cover two cookie sheets in parchment paper or lightly oil

1/2 c. each - brown rice flour, coconut flour, corn starch
1c. rich chocolate powder - I use Rodelle
1 tsp baking soda
1 tsp xanthan gum
1 tsp cayenne powder
1 tsp cinnamon
1c. dairy-free dark chocolate chips
2 large eggs
1c. packed brown sugar
3/4 c. granulated sugar
1/2. canola oil
1 tbsp vanilla
1 thumb-sized chunk of ginger, peeled and finely grated (I say thumb-sized, but imagine your hands are the size of a professional basketball player, or the Hulk...that sized thumb.  Save every drop of the ginger juice and the little chunks that are left over from grating - the ones you don't grate all the way down so that you don't bloody yourself - and toss them in as is.  Those will be a 'surprise!' for someone.)

Whisk together the flours, chocolate powder, baking soda, xanthan gum, cayenne and cinnamon.  Set aside.

Whisk together eggs, sugar, oil and vanilla.  Stir wet into the dry. 

Gently fold in ginger and chocolate chips.

Take a 1/4c measure and scoop dough onto cookie sheet, gently pressing down.  6 massive cookies should fit onto each cookie sheet.  Oh, yeah.

I sprinkle the top with a little rock salt, a little cane sugar and a few chili flakes.

Bake one sheet at a time for about 12 mins, until the tops crack, then take them out to cool on a rack.  Let them sit on the sheet until firm, about 30min, before serving.  Ideally they will be spicy, slightly crunchy on the outside and a bit of a fudgey, chocolaty, delight in the middle.

These are not the prettiest, but I made them in a hotel room.  And they were good.  Really good.
Happy chocolateholic enablement!


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