Tantalizing Treats for Creating Birthday Bliss
As I mentioned the other day, I am a President’s Choice Ambassador for their “-free” products to help Canadians with food sensitivities. As a result, they sent me this high-tech basket full of goodies so I could make some of their gluten-free recipes. One of them is the following recipe for their Crackled Chocolate Cookies to celebrate a birthday and guess what? My blog had its seventh birthday just a week ago! I am going to celebrate by making these cookies today.
Birthdays should be special – a time for indulgence and celebration, where loved ones come together over fun and food. Planning a party with dietary restrictions in mind can seem tricky, as you look for ways to create sweet treats and savoury snacks that everyone can enjoy. Well, look no further! The PC© team has assembled a mouth-watering selection of sweet gluten- and lactose- free birthday bites, so all your loved ones can get in on the party action.
CRACKLED CHOCOLATE COOKIES
This classic fudgy cookie crackles delightfully on top while it bakes. We made them with our new gluten-free flour, so you can share them with everyone.
Serves: 25
Prep time: 10 minutes
Cool time: 2 hours
Bake time: 12-14 minutes
Difficulty Level: Intermediate
Per serving: 110 calories, fat 4 g, sodium 40 mg, carbohydrate 18 g, fibre 1 g, protein 1 g
INGREDIENTS
3 oz (60 g) extra dark chocolate, chopped
1/4 cup (50 mL) unsalted butter, cubed
1 cup (250 mL) granulated sugar
2 eggs
1 Tsp (5 mL) vanilla
1 cup (250 mL) PC® Gluten-Free All-Purpose Flour Blend
1 Tsp (5 mL) baking powder
1/8 Tsp (0.5 mL) salt
1/2 (125 mL) semi-sweet chocolate chips
¼ cup (50 mL) granulated sugar
DIRECTIONS
In a heat-proof bowl, melt chocolate with butter over (not in) saucepan of simmering (not boiling) water. Stir together and set aside to cool.
In large bowl, whisk together 1 cup (250 mL) sugar, the eggs and vanilla. Pour in cooled chocolate mixture and whisk until combined. In another bowl, whisk together flour, baking powder and salt; using wooden spoon, stir into chocolate mixture until combined. Stir in chocolate chips. Cover bowl with plastic wrap. Refrigerate for two hours or until firm.
Pre-heat oven to 350°F (180°C). Line two baking sheets with parchment paper.
Scoop dough into 1 tbsp (15 mL) amounts, roll into balls and coat in 1/4 cup (50 mL) sugar. Place 2 inches (5 cm) apart on prepared baking sheets.
Makes about 25.
One sheet at a time, bake in centre of oven for 12 to 14 minutes. Cookies will be cracked on the surface but still slightly soft. Cool on sheets on a rack. Store in airtight container at room temperature.
[yumprint-recipe id=’43’]
Happy 7th Blogger Birthday 🙂
Thank you! I can’t believe it’s been 7 years.
I know, wow. So fast. Hey, come by if you can. I made a short (very, very short), video for the what am I, post.
Done and great job!
Thanks for checking them out. It was fun. Now though, I gotta get my channel going because blogger only allows me a wee bit of room for videos.
Just put a test batch Banana Crumble Cake, in the oven. Smells good so far. But not sure if I wrote the science right. Time will tell.
Wow, seven years ALREADY? Happy Blogoversary!
Isn’t it crazy Debra?! Thank you for always been there for me my friend.
How did they taste?
They were great! Especially right out of the oven. Graininess like with some gluten-free cookies. Post to come soon!