31 Days of Cookies: Gluten-Free Spiked Chocolate Decadence Cookies
The inspiration for my Spiked Chocolate Decadence Cookies was the holiday spirit — or spirits — so present throughout the season. And while cocktails abound, booze goes a long way toward successful holiday baking too. Vodka renders pie crusts impossibly flaky; brandy or rum gives cakes a crumb so moist and heady that dessert lovers may need a designated driver; and a tablespoon of any liquor will forever transform the way you look at cookies. (Because we’re talking about gluten-free baking here, just make sure to grab a gluten-free vodka or brandy in lieu of the traditional 40 proof.)
I was inspired by my grandmother’s hazelnut bacci when I started developing these gluten-free Spiked Chocolate Decadence Cookies. I used whole eggs and eliminated any trace of nuts by using my gluten-free cookie flour blend. I added a tablespoon of vodka to the dough and refrigerated it overnight so the sugars could absorb all the liquid. The end result? A chocolate cookie with a crunchy outer rim and a soft, supple center. Sandwich two with the chocolate ganache filling for a very seasonally appropriate splurge.
SPIKED CHOCOLATE DECADENCE COOKIE Karen Morgan, Blackbird Bakery Food Network Kitchen Food Network Glutinous Rice Flour, Tapioca Starch, Sorghum Flour, Cornstarch, Finely Ground GlutenFree Quick Cooking Oats, Guar Gum, GlutenFree Flour Blend, Dutch Processed Cocoa, Baking Soda, Unsalted Butter, Light Brown Sugar, Sugar, Kosher Salt, Egg, Vanilla Extract, GlutenFree Vodka, Semisweet Chocolate Chips, Bittersweet Chocolate, Heavy Cream, Salted Butter, Light Corn Syrup
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.
Karen Morgan is the founder of the beloved gluten-free Blackbird Bakery in Austin, Texas, and is the author of two cookbooks on matter: Blackbird Bakery Gluten-Free and The Everyday Art of Gluten-Free, which feature her new line of gluten-free flour blends.