by deensiebat
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my 23 recipes »
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Kukharka's Testing Notes:
Expand Collapsedeensiebat's Notes:
Expand1/2 cup rice flour Ask a question about this ingredient
1/3 cup sorghum flour Ask a question about this ingredient
1/3 cup tapioca starch Ask a question about this ingredient
1/3 cup cocoa powder Ask a question about this ingredient
1/2 teaspoon xanthan gum Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1 stick butter, softened to room temperature Ask a question about this ingredient
2/3 cups brown sugar Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1/2 teaspoon coarse salt Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
2 hard-boiled egg yolks Ask a question about this ingredient
2 raw egg yolks Ask a question about this ingredient
1/2 cup chopped chocolate, or a heaping 1/2 cup of miniature chocolate chips (if using the latter, chop a few up into scraps, to get those little bits that will melt into the dough and make it all the better) Ask a question about this ingredient
Sift together the rice flour, sorghum flour, tapioca starch, cocoa powder, xanthan gum, and baking soda. Set aside.
Ask a question about this stepIn a mixer, cream together the butter with the brown sugar and sugar until they're light and fluffy. Add the salt, vanilla, and crumble in the hard-boiled egg yolks. If you're mixing by hand, you may want to pass the yolks through a sieve to make sure they are broken up into small pieces, but with a mixer and the granular sugar, you should be fine. Mix another minute or two, until the mixture is well-combined and fluffy. Add the raw yolks, and stir until just combined.
Ask a question about this stepAdd your dry ingredients, mixing until they are completely incorporated. Mix in the chopped chocolate until it is evenly dispersed. Lay out a piece of plastic wrap or waxed or parchment paper (or, if you're me, a cut-open plastic bag because you don't seem to have either of the other items). Take half the dough, shape it into a chubby sausage with a 1 1/2" diameter, and wrap it tightly in your covering of choice. Repeat with the remaining dough. Refrigerate until totally firm (overnight is best).
Ask a question about this stepThe next day, preheat your oven to 325 degrees. Line two baking sheets with parchment, or grease them well.
Ask a question about this stepTake out one of your dough tubes, and slice the cookies into discs, somewhere between 1/4" and 1/3" in thickness. Set the rounds of dough onto one of the prepared sheets, leaving a few inches between (they will spread). Bake 12 minutes -- the cookies should be set enough to have something of a crust, but won't feel totally set. Remove from the oven, and let cool on the sheets. Repeat with remaining disc. The cookies will remain slightly soft when warm, but firm up upon cooling. They're delicious either way.
Ask a question about this stepLet me know if you do!
wow! i am so excited to learn about this egg yolk deal. i had the pleasure of having a world peace cookie baked and served to me by dorie in her pop-up cookie shop in new york last year. the experience made the cooke that much more delicious. yours is gorgeous, and i'm sure just as tasty.
I'm touched that you think my cookie may stack up to Dorie's. And quite jealous that you got to taste one that she baked herself!
Thanks! This is actually the first time I've actually made a recipe with cooked yolks -- the results are surprisingly good.
I'll test this one!
Suzanne