I refer to these as monster cookies because they are so huge. I converted this recipe to gluten free from a recently published recipe. I don’t normally convert recipes so quickly but I had a week moment. A moment when I wanted comfort foods, never mind that I didn’t feel so comfortable in my jeans a couple of days later. And I double checked with my husband, “You sure you might want cookies honey?” Knowing full well he ALWAYS wants cookies. So here they are, my version of this amazing cookie. As a side note these are even better the 2nd day, they haven’t made it past day 2.
1 cup brown rice flour (You can use white rice but I prefer brown rice)
1 cup tapioca starch
1 cup potato starch
1 tbsp. pure potato flour (DO NOT use potato starch!)
1 tsp. xanthan gum
1 1/2 cups brown sugar, packed
1/2 cup white granulated sugar
1 tsp. baking powder (I use Haine corn free, but you can use other brands)
3/4 tsp. baking soda
1 tsp. kosher salt
2 sticks butter, cold, cut into 1/2 inch pieces
12 ounces dark chocolate chips
2 large eggs, room temperature
1 tsp vanilla extract
24 caramels, cut into halves
Preheat the oven to 375 degrees. Place racks in top and middle of your oven. In a large bowl mix all the flours, xanthan gum, both sugars, baking powder, baking soda, and salt. Add butter, cut in the butter leaving pea sized chunks. Add chocolate chips and mix until combined, beat in eggs, and vanilla.
Line 2 baking sheets with parchment paper. Scoop out 1/3 cup dough each and roll into 12 balls. Make a deep wide hollow in each center. Enclose 4 pieces of halved caramels in each cookie dough. Roll back into a ball and place 6 balls each on each cookie sheet. Freeze for 15 minutes (this gives a nice crispy outer edge and nice gooey inner cookie)
Bake with one sheet on each rack for 10 minutes. Reduce the heat to 350 degrees, swap sheet positions and bake until centers are almost but not completely set (press gently on tops with fingers to check) 7-10 minutes more. Remove from the oven. Place sheets on wire racks, let cool completely. Store in airtight containers.
**Note: The next time I make these I am going to cut each caramel in 4ths and make 24 cookies, (which is about 3/8 cup of dough per cookie, I will use a 1/4 cup measurer and a 1/8 inch cup measurer). I will place 4 pieces of the cut-up caramel in each cookie. I will reduce the baking time appropriately.
I love these cookies but it would be beneficial for me to eat half of the cookie as they are described above in the recipe. Yes, I can eat the whole giant monster cookie, but seriously I don’t need that much cookie at a time. Although I may just wind up eating 2 of the smaller ones that I make the next time after-all, sigh….. 🙂 Cakes, cookies, it’s all so good.
Enjoy! Happy Baking!