Irish Cream Chocolate Chunk Cookies

And they just happen to be gluten-free

Friends, Humans, Holiday Cookie Countdown Mavens:

I stand before you, a warm cookie next to me—chocolate chunks still melty—rushing to get this newsletter to you so I can have a quiet moment, just me and the cookie.

The first two batches disappeared before I could photograph them, thanks to various house elves (or possibly my son and husband). Neither of the cookie thieves are gluten-free, and neither noticed, save they enjoyed the chewy quality of the cookie. So this is a huzzah! all around.

Update: Teenage Son has returned home from school to pronounce these “my best ever…the culmination of all my chocolate chip cookie baking.” (And while not a paid endorsement, it can’t hurt he has pricey things on his Xmas list. LOL.)

Notes on today’s cookie:

• I meddled around with the traditional chocolate chip cookie flavor by diluting espresso powder with Bailey’s Irish Cream, and used that in place of vanilla.

• Don’t have or want to use Bailey’s? Substitute 3 tablespoons cream and 1 teaspoon vanilla for the 4 tablespoons of Irish Cream called for in the recipe.

• Instead of white flour (which you can substitute if you wish), I opted for my favorite gluten-free blend of almond flour and oat flour. A number of my followers need gluten-free recipes and I’m on a quiet crusade to create gluten-free sweets that obviate the need for commercial gluten-free flour substitutes. Not only do almond and oat flours add some nutrition, but they also keep the cookie chewy and tender.

• I chunked up a block of Callebaut dark chocolate to use in place of traditional chips. I recommend this, but no judgements if you use chips from a bag. The best way to cut a hunk of chocolate is with a large serated knife, such as a bread knife. Make sure there is a mix of chunk sizes, and be sure to add all the chocolate shavings and dust as well.

• These cookies should be refrigerated for at least an hour before baking to prevent them from spreading.

• Baking: I used the slam-pan method to help these cookies settle into flat shapes, perfected by British pastry chef Ravneet Gill. It involves picking up the pan once or twice while it’s cooking and literally letting it slam back down onto the oven shelf. (Or your stovetop if you prefer.). The cookie will flatten slightly. Do you have to do this? Nope. I just like the uniform way the cookies bake and look.

  

Enough talk! Recipe!

Irish Cream Chocolate Chunk Cookies

Makes 4 dozen cookies

What You’ll Need:

1 1/2 cups fine almond flour (Costco sells mega-large bags)

1 1/3 cups oat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 stick butter, softened

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1 egg plus 1 egg yolk

1 teaspoon instant espresso powder

4 tablespoons Bailey’s Irish Cream (you can substitute 3 tablespoons cream and 1 teaspoon vanilla, if you prefer)

8 ounces bittersweet or semisweet chocolate, cut into chunks/slivers/bits

What You’ll Do:

1. Dissolve the espresso powder in the Bailey’s Irish Cream. It may not dissolve entirely. Don’t worry.

2. In a small bowl, whisk together the almond and oat flours, baking powder, baking soda and salt.

3. With a stand or hand mixer, beat the butter, brown sugar and white sugar together until light and fluffy, about 2 minutes. Remember to scrape down the sides of the bowl and the beater to make sure all is well-blended and peace reigns in the land. (Yup, that’s it people: The real reason we don’t have peace in the world is not enough people remember to scrape down the sides and bottom of their bowls. You heard it here first.)

4. Add the egg and egg yolk and beat until well-blended. Add the Bailey’s-espresso powder It may look a tad curdled. Don’t fret.

5. Add the flour mixture and mix on low, then medium until just blended. Add all that glorious chocolate and mix on medium-low.

6. Refrigerate the mixture or at least an hour and up to 3 days.

7. Preheat the oven to 350 degrees. Line your baking sheets with parchment. Roll dough into walnut size balls and place on cookie sheet, 2 inches apart. Bake for 13 - 15 minutes, slamming once or twice during cooking time (See note above). The cookies are done when golden brown. Let cool. Make yourself an Irish coffee, sit by a roaring fire, imagine snow is falling outside the window and snuggle up with these cookies.

   

Are you planning a big weekend of baking?

xom

ps: Thank you to all of your support. I’m grateful to you all!