Gluten-Free Dark Chocolate Cherry Fennel Cookies

 I’m often asked how I come up with all my unique recipes and flavor combinations.


I don’t really have a canned response, or a general response at all.
I don’t really know.


OTHER than the fact that my mind is constantly racing, creating, cooking, and shopping…particularly in shavasana.

 

I like to dream. I can taste, see, smell, and devour the concepts and confections I create all within my dream.
It’s kind of magical, actually.

As I was dreaming through the aisles of the grocery store recently, I discovered something truly “dreamy;” local Cherry Fennel Chocolate. 



OMG – yes – in every way.
I had to get it, try it, and bake with it.

So, I did! Yes, again.
Gluten-Free Dark Chocolate Cherry Fennel Cookies

Can you smell it? Can you taste it? Can you see it? Can you devour it…in your dreams?




Gluten-Free Dark Chocolate Cherry Fennel Cookies

 

3 cups all-purpose gluten-free flour blend (Pamela’s)
1 tsp. baking soda
1 tsp. sea salt
16 Tbs. butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 1/2 tsp. vanilla extract
3 eggs, room temperature
4 oz. Boulder Chocolate Bars Cherry Fennel Chocolate (broken into pieces)

 

In a medium bowl, whisk together gluten-free flour, baking soda, and sea salt. Set aside.

 

In another bowl, cream together the butter and sugars for several minutes. (The paddle attachment on a stand mixer is really nice in this case).


Add vanilla extract and eggs, mixing on low-medium speed until well mixed.


Add the flour mixture, beating on low until just combined.


Fold in the chocolate pieces.

 

Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days. (This is an important step for chewiness and holding together).

 

Remove from refrigerator and let sit for about 15-60 minutes, or long enough for the dough to soften enough for easy scooping. 

 

Preheat oven to 350.

Line a cookie sheet with sheets of parchment paper.

 

Scoop even mounds of cookie dough spaced several inches apart. 

Bake for about 12 minutes, removing from the oven when the edges are beginning 

to brown and the center is set.

 

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