Gluten-free Chocolate Shavings Cookies

While scrolling my Instagram feed, I always save the recipes that catch my eye. At this point, I do have more that 1,000 recipes to try, so be ready… among them there are complicated entremets, tarts, simple cakes, and definitely some cookies. I follow a lot of European pastry chefs and bloggers, and many of them are French. This recipe, in particular, was showcased @les_patriceries_Imp9 but it referred to a post on the Le Goûter de Joséphine blog.

This recipe is the result of the author’s quest to re-create the American chewy chocolate chips. I love how she uses shaved dark chocolate in it, with different sizes. The result is a chewy chocolate chip, with a taste of chocolate in every bite. A simple recipe for a wonder bake. My family devoured them within a day!

ENJOY!

Gluten-free Chocolate Shavings Cookies

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Recipe by Simona Gluten-free Course: Cookies and Bars, RecipesDifficulty: Easy
Prep time

20

minutes
Cooking time

12

minutes

Ingredients

  • 113 g 113 unsalted butter, softened – 1/2 cup

  • 120 g 120 dark brown sugar – 1/2 cup and 1 Tablespoon

  • 80 g 80 granulated sugar – 1/4 cup and 2 1/2 Tablespoons

  • 1 large 1 egg

  • 230 g 230 Simona’s Flour Mix – 1 1/2 cups

  • 1/4 teaspoon 1/4 baking powder

  • 1/2 teaspoon 1/2 baking soda

  • 1/4 teaspoon 1/4 salt

  • 200 g 200 dark chocolate, shaved in irregular pieces – 1 cup and 3 Tablespoons

Directions

  • In a bowl of a stand mixer with a paddle attachment, cream the butter and the 2 sugars. Add the egg and mix well.
  • Add the dry ingredients, flour, baking powder, baking soda, and salt. Mix well before adding the shaved dark chocolate and incorporate it into the dough.
  • Use a 1 1/2 Tablespoon cookie scoop to portion out a ball of the dough. Chill them for at least 2 hours, or even overnight, on a baking sheet lined with parchment paper.
  • When ready to bake, preheat your oven to 350 degrees F. Line a second baking sheet with parchment paper and arrange the cookies in staggered rows: they will spread out during cooking. Bake for 12 minutes and let cool on a cooling rack.

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