I have been on a roll with this oversized cookie thing. First there was a giant cookie, now we have a cookie slab. A double chocolate cookie-brownie slab. Come to think of it, a gluten-free double chocolate cookie-brownie slab.
Half of the slab became brownie-like slices, and the other half – I had a dog bone-shaped cookie cutter, so there were double chocolate dog bones.
In the evening, Mr Gander and I had this exchange:
Mr Gander: what’s this?
Me: A giant cookie slab. Or cookie slab. As a cookie, it’s giant; but as a slab, it’s merely normal sized.
Mr Gander: and these?
Me: Dog bone cookie cut-out things.
Mr Gander: … …
(ps, he ate them anyway)
These were made from the recipe for double chocolate cookies, as part of this week’s Tuesdays With Dorie (TWD) assignment. I made this recipe using a mix of gluten free flours, following the ratio of 60% starch (I used potato starch and white rice flour), 40% whole grain (I used quinoa, brown rice and corn flour) from Gluten Free Girl. I also used more 85% chocolate, because I like my chocolate dark and cookies giant.
The resulting cookie slab was a super-intense chocolate hit, dense, almost toothsome, not unlike drinking a doppio (double shot espresso) from the original Campos cafe. Best enjoyed in small bites with equally strong tea or coffee, or a scoop of vanilla ice cream. If made with more milk chocolate, it would become a perfect companion to a glass of cold milk too. The recipe only uses a small amount of flour, with a huge quantity of chocolate, so I don’t think the GF flours affected the texture much, unless it made the cookies slab a little bit more crumbly.