Um… yum.
Yep, that’s right. I said STUFFED chocolate chip cookies. Not to be confused with the gluten-free Oreo-stuffed chocolate chip cookies that I posted last year. These are all chocolate all the time, baby. Because sometimes, in the dead of winter, the only thing that helps is a whole lot of chocolate. Now you might notice in the photo that these are ooey, gooey, and you are right. That’s because I add an extra teaspoon of Enjoy Life Foods mini chocolate chips to the middle of the cookies before baking. The recipe is really straight forward. Feel free to substitute plain organic palm fruit oil shortening for the butter flavor or you could even go nuts and use Earth Best soy and dairy-free margarine. Throw in some dried cherries if you like, that makes them even better. No matter what, you can’t go wrong if you make these on a cold day like today. The molten chocolate centers will warm you right up.
Stuffed Chocolate Chip Cookies
1 1/2 cup superfine rice flour
1/2 cup potato starch
1/4 cup sorghum flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1 cup butter or original flavor organic palm fruit oil shortening
3/4 cup granulated sugar
3/4 cup light brown sugar
2 tablespoons flaxseed meal
6 tablespoons water
1 teaspoon vanilla extract
1 package Enjoy Life Foods Mega Chunks
1/2 cup Enjoy Life Foods mini chips
1) Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
2) Whisk together the superfine rice flour, potato starch, sorghum flour, baking powder, baking soda, salt and xanthan gum in a large mixing bowl. Set aside. In the bowl of a stand mixer, cream the shortening and sugars until they are light and fluffy. While the shortening and sugars are beating, mix the flaxseed meal and water together in a small bowl. Let it sit for one minute. Stop the mixer and scrape down the sides of the bowl. Add the flaxseed mixture and the vanilla extract and beat again. Stop the mixer and scrape down the sides. Slowly add in the dry ingredients and mix until the dough is thoroughly combined. Fold in the mega chunks with a spatula.
3) Scoop the dough out by tablespoons, roll each tablespoon of dough slightly and place twelve balls on each prepared sheet. They should be about 2″ apart all around. Then, take 1 teaspoon of the mini chips and carefully, lightly press them all into the center of one of the balls. Place another 1 tablespoon-sized ball on time and gently push down to slightly flatten the cookie and basically seal the edges. Continue until all of the cookies are filled and covered.
4) Bake, one sheet at a time, on the middle rack of the preheated oven for 12-13 minutes. Remove from the oven and let cool on the sheet for 10 minutes. Remove to a cooling rack to cool enough to handle. Serve warm.
Makes 24 cookies.
