HAPPY HALLOWEEN!
Spooky Giveaway below!
From Daryl:
I found this recipe online on a delicious
blog called Love to be in the Kitchen. I made them gluten-free for my Halloween
share. The author of the original recipe
said she based them off one of her favorite cookie recipes, Dark Chocolate
M and M Cookies. Go to her blog to get that recipe.
Now, I’d never heard of black food coloring.
Honestly, I rarely use food coloring after the whole issue with red food
coloring years ago. But black? I had to
try it. Before doing so, I asked my Facebook fans if they’d ever used it. I got lots of
warnings. Use too much, bleh. Use too little, won’t be dark enough. And the dye will make your tongue black.
Well, so will red or blue dye. Believe me, I’ve seen enough blue tongues after
eating birthday cake with blue icing, thanks to all the little boys in my life.
But I have to tell you, a little black food coloring went a long
way, and I’m glad I used it.
These cookies are so delicious! They’re
great decorated with candy eyeballs - and really spooky - but making some of
them plain for grownups is also a super idea.
They are a new go-to cookie for me.
Tip: in the recipe online, she added the
candy eyeballs before baking. My first batch didn’t turn out well having done so. So I added
some right away after baking. That worked out beautifully. I’ll show you both
versions below.
Happy
Halloween!
Spooky
Cookies
(yields:
30-36 cookies)
1/2 cup unsalted butter,
room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar,
packed
optional: black food
coloring (I used only 2 drops!)
1 large egg,
room temperature
1 teaspoon vanilla extract
1 cup gluten-free flour (I used half sweet rice flour; half tapioca
starch)
1/4 teaspoon xanthan gum
1/2 cup + 2 tablespoons
Hershey’s Special Dark Cocoa Powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
1 1/2 cups chocolate chips
(I used semi-sweet)
Candy Eyeballs for topping
the cookies
IF
YOU WANT TO MAKE THESE USING REGULAR FLOUR, just substitute out the gluten-free
flour and omit the xanthan gum.
In a large bowl, combine
the butter and sugars. *Optional add black food coloring to get a deeper shade
of black in the cookies. I used 2 drops. That’s all! Beat together on medium-high speed until light
and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if
needed.
In a separate bowl, whisk
together the gluten-free flour, xanthan gum, cocoa powder, baking soda, and
salt.
Add the dry ingredients to
the wet ingredients and mix until incorporated. Add in the milk and then fold
in the chocolate chips.
Next, cover this mixture and put in refrigerator for 2 hours.
When ready, preheat oven
to 350 degrees F. Line 2 baking sheets
with parchment paper.
Roll about 2 tablespoons of
dough into a ball and place on the baking sheet. Flatten slightly.
Bake at 350˚ F for 10-11
minutes. Remove from oven and then add
the candy eyeballs.
Let cookies cool on the
baking sheets for about 5 minutes, then transfer to a wire rack to cool
completely.
Keep in a tightly sealed
container. May be frozen if wrapped in saran and sealed well.
PUT MIXTURE IN REFRIGERATOR FOR 2 HOURS.
I PUT THE EYES ON FIRST AND...yuck. NOT MY FAVORITE.
SO FOR THE NEXT BATCH, I DIDN'T DECORATE UNTIL AFTER THEY WERE BAKED.
Because it's Halloween, I'm giving away a copy of
the Halloween-themed Cookbook Nook Mystery
-- plus a Savor the Mystery tote bag
to 1 commenter.
-- plus a Savor the Mystery tote bag
to 1 commenter.
What is your favorite Halloween treat?
Leave your email so I can contact you if you win.
SAVOR THE MYSTERY!
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Follow both of us on Pinterest
Plus check out my website
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