Yesterday I attended a lovely potluck picnic that was organized by my pal Jess Thompson for several food bloggers who were in town for the BlogHerFood conference. It was a magical June day in Seattle–close to 70 degrees, sunny, and clear as a bell. After the downpour a few days earlier that that all of the bloggers had arrived during, I was glad to have them experience a little bit of the exquisiteness of a Seattle summer day. We met on a lawn next to a lake. It couldn’t have been a better setting.
More importantly, I got to see old friends and meet some new friends. Even though not everyone knew each other, we all chatted together as if we had known each other for years. That’s what happens when you bring together people who share a passion. For us, that passion is food–writing about food and sharing food. It was balm for the soul to be with these extraordinarily talented women on a lovely afternoon.
The picnic was in honor of my pal Cheryl Sternman Rule whose beautiful new cookbook, Ripe: A Fresh, Colorful Approach to Fruits and Vegetables, just came out. We all made things from the book. I made her Roasted Garlic White Bean Dip–which is delicious and is going to be my go-to dip of the summer! It is so easy and so yum. I paired it with freshly baked gluten-free baguettes that I had brushed with homemade rosemary oil (the oil recipe is also from Ripe)–and it was a match made in heaven. I have a rosemary bush that doesn’t nearly get as much use as it should and this recipe is perfect for it.
Being me, I also brought some cookies. I feel a bit naked if I don’t bring at least a couple of baked goods to a picnic. And you can’t ever go wrong with cookies, really. What I like about cookies is that you can bake them right before you leave, put them into a tin and bring them warm and gooey to the potluck. The gooey factor sends them right over the top on the popularity scale and everyone can’t get enough. I rarely come home with cookies from a potluck–so I always leave a few for dAhub and Girlfriend to enjoy at home.
This recipe can be adapted in several ways. You can use chocolate chunks instead of chips. You can use white chocolate (make sure it’s gluten-free) or milk chocolate chips. You can add nuts if you’d like. Play with them and make them your own.
Chocolate Chocolate Chip Cookies, Gluten-Free
1 cup (140 g) Jeanne’s Gluten-Free All-Purpose Flour mix (or gluten-free flour mix of your choice–be sure it has xanthan gum)
1/3 cup (30 g) unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon coarse salt
1/2 cup (1 stick; 115 g) unsalted butter, softened
1/2 cup (105 g) packed dark brown sugar (you can also use light brown if desired)
1/4 cup (50 g) granulated sugar
1 teaspoon vanilla extract
1 extra-large egg, at room temperature
2 cups (12 oz; 340 g) semisweet or bittersweet chocolate chips
1 cup pecans (120 g) , toasted and chopped (optional)
Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4
Line a large cookie sheet with parchment paper.
In a medium bowl, mix together flour, cocoa, baking soda, and salt.
In a large bowl mix together butter, brown sugar, and granulated sugar. Stir together with a large spoon until smooth. Add vanilla, mix until combined. Add egg, mix until smooth. Add flour mixture, stir until smooth. Add chocolate chips and nuts, mix until smooth.
Drop by tablespoons onto the cookie sheet, leaving at least 1 1/2 inches between each blob.
Bake at 350 degrees for 16 minutes. Remove from oven, transfer cookies to a cooling rack.
Once completely cool, store in a tightly sealed container at room temperature for up to 5 days.
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