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40 Comments
Maria
January 12, 2014
I made these cookies Friday night, and they were a hit! Excellent! I was skeptical at first because they were GF, but WOW! They are amazing and very easy to make. Thank you Jenny for this recipe! It's a keeper:)
Hiromi M.
September 8, 2013
Sounds good, but that's a lot of sugar. I will use 1.5 cups of sugar and see what happens...
flourgirl
January 4, 2013
I have made these twice: once following the recipe to the letter which produced, as promised, amazingly delicious and intensely chocolately cookies. I made them a second time, with cayenne, pecans and esspresso powder and the verdict was even more amazingly delicious! Either way, I will be making these again soon: they are so simple to put together and the results are marvelous.
flourgirl
January 4, 2013
I have made these twice; once following the recipe down to the letter...they were perfect and I was amazed at how something so simple could be so wonderful. The second time I made them, I added toasted walnuts, a pinch of cayenne and some esspresso powder and honestly, I liked them even more because they tasted more complex...either way the verdict is awesome!
boudicca49
October 14, 2012
Any chance there could be a vegan version of this recipe, or have you tried these with egg substitutes?
boudicca49
October 14, 2012
Any chance there could be a vegan version of this recipe, or have you tried these with egg substitutes?
BlueKaleRoad
October 14, 2012
These will be perfect during Thanksgiving when I need a gf/dairy-free sweet on hand for some guests. They will be enjoyed by all! And I think I need to make a test batch before then...
Jestei
October 15, 2012
yes be sure you have enough for kids too because they will beat the GFs to the plate
abbyarnold
October 14, 2012
My favorite New Yorker cartoon ever is "The Last Thanksgiving" with the table surrounded by people on different diet restrictions. That said, my two dear sons each represent a food no-no--- Son #1 (22 years old) is what I call "nutaphobic" and what he calls allergic to nuts. (Somehow peanut butter is ok but peanuts are not, and we all know peanuts are legumes.) Son #2 (17 years old) seems to be lactose intolerant, including all cheeses and butter. Arrrgh!
Thanks for the recipe. They'd better like it!
Thanks for the recipe. They'd better like it!
Gris
January 10, 2013
The peanut butter thing actually makes sense. The heating and grinding of peanuts greatly reduce a bad compound within peanuts.
Rosemaryandthegoat
October 14, 2012
Do you think nuts would work in this recipe. I would also like to try adding candied orange rind. Sherry
Jestei
October 15, 2012
Here is an original version with nuts.http://www.culinate.com/books/collections/all_books/the_homesick_texan_cookbook/mexican_chocolate_chewies
I think orange rind would be good, just different.
I think orange rind would be good, just different.
Jestei
October 15, 2012
I think orange rind would be tasty, just different. If you want to add nuts I'd reduce the chips. Here is the original recipe with nuts: http://www.culinate.com/books/collections/all_books/the_homesick_texan_cookbook/mexican_chocolate_chewies
Laura K.
October 14, 2012
This gf recipe looks terrific. Please send along the additions to make it nutty and spicy. Luckily, those are two food items I can still have in my diet, and I love them both. I'd make the recipe both ways and add them to my gf repertoire.
Thanks.
Thanks.
Jestei
October 15, 2012
http://www.culinate.com/books/collections/all_books/the_homesick_texan_cookbook/mexican_chocolate_chewies
SeaJambon
October 11, 2012
Fabulous! And if intending to be nut-free, just make sure you carefully review the chocolate you use -- I've only found one brand that isn't almost certainly cross-contaminated. This is a HUGE issue for us as our family includes a nut allergy of the "carry an epi pen at all times/put you in the hospital" variety. The tiniest trace of nut (as can occur in any facility that also processes nuts) will trigger this allergy.
Lozza
October 9, 2012
Heya! I'm from New Zealand, and I'm just wondering what exactly "powdered sugar" is?
We don't call any sugar "powdered sugar" down here... Is it... Castor sugar, normal white sugar, icing sugar....??
(This would be VERY easy to make dairy free too. One of our common brands of chocolate down here is dairy free. Dunno bout in 'merica)
We don't call any sugar "powdered sugar" down here... Is it... Castor sugar, normal white sugar, icing sugar....??
(This would be VERY easy to make dairy free too. One of our common brands of chocolate down here is dairy free. Dunno bout in 'merica)
jbban
October 8, 2012
These look like they follow the same principles as the chocolate puddle cookies by Heidi Swanson (http://www.101cookbooks.com/archives/chocolate-puddle-cookies-recipe.html), which are popular in my family due to the awesome presence of walnuts.
Jestei
October 8, 2012
Yes this cookie tends to be made with nuts. That is one central difference with this recipe.
SJS149
October 8, 2012
These look great - not to be obnoxious, but any recommendations on what to sub out for the egg whites? My beloved dad is gluten-free and 89 percent vegan - ok with butter if needed (not psyched about it) but totally ovo-averse. Any suggestions welcome :-) but not expected. Just in case!
Jestei
October 8, 2012
i confess i am at a loss but some of the vegans in this community will probably have ideas.
AntoniaJames
October 8, 2012
The standard substitution is 3 T of water to 1 T ground flaxseed, which you let sit for a little while so the seed absorbs the liquid, then cook over low heat for a minute or two until its consistency resembles that of raw egg white. I used this substitution one night when I was making cookies for my sons, and discovered I was out of eggs (and it was too late, even on this block, to knock on a neighbor's door begging for one). The cookies seemed a bit "cakey" but I doubt that such a result would adversely affect these cookies. The appearance might be a bit different (I suspect they would not be glossy, as egg white seems closely associated in my experience with such a finish on brownies and other baked goods.), but the substitution certainly seems worth a try. The worst that could happen would be you'd end up with something crumbly that you'd then have to re-purpose for something like bourbon balls or a chocolate pie crust. ;o)
hardlikearmour
October 8, 2012
These sound fantastic, and I love their crackly slightly glossy surface.
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