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The main attraction...
The recipe : Double Chocolate Cookies - Adapted from Quinoa 365.
The trick : replace chocolate chips with the Reese's Pieces. Pretty simply, I think.
Now I know what your thinking, you got this recipe from a Quinoa cookbook? Yes, I love the opportunity to use different grains or flours so a cookbook based on just that, is perfect!
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated or cane sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups quinoa flour (or 1 cup quinoa flour/1 cup all purpose) - I used the 1 of each approach.
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips - This is where I used the pieces.
Preheat the oven to 350F.
1) Cream the butter and sugar in a large bowl. Blend in the eggs and vanilla and stir until the mixture has a smooth consistency.
2) In a separate bowl, combine the flour,cocoa, baking soda and salt. Add the flour mixture to the butter mixture and blend well. Stir in REESE'S!
3) Roll into 1/4 inch balls (if the dough is too soft, place in freezer for about 20 min). Place the balls 2 inches apart on a large, ungreased baking sheet (I use silpats) and flatten slightly with your palm. Bake on the center rake for 8-10 minutes. The cookies will be puffy and soft when removed from the oven but will flatten when cool. Allow cookies to set 1 minute on baking sheet and then allow to cool on a rack.
The recipe also says store in a sealed container for up to 1 week or freeze for up to 1 month. I am telling you this just in case, but I highly doubt you will not be able to eat these sitting in your freezer for a month. You can also freeze rolled unbaked cookies in a sealed container or plastic bag until needed, thaw before baking.
I was actually quite impressed with this recipe. The cookies had good chocolate flavour, came out soft and chewy and the Reese pieces bites were heaven! This gave me high hopes for the rest of the recipes in the book so now I am quite interested to try more recipes with quinoa and other flours. The cookies did end up making it to work but didn't really last that long once they got there.
Meg's Rating : D-EEEE-LICIOUS!