Passover is the not just the holiday of freedom or spring, it is a known fact that here in Israel it is the holiday of the Celiac inflicted. Except for matzo and matzo flour, everything in Passover is gluten-free: from pasta to wafers. We sometimes stock up gluten-free provisions for the whole year because it is available cheaply only in Passover. There is also the issue of eating and cooking for the Seder night where the best part is the desserts; they are all gluten-free for Passover (unless they're made with matzo).
Now some recipes make the transition to non-gluten flour very easily and some fail entirely but the cookies I present here pass the gluten-free test in flying colors. This is due to the fact that they comprise more than 1kg of chocolate and not much more. In my household of severe chocoholics these cookies are a huge success and they are quick and easy to make. They will also impress people very much because homemade cookies are not that common anymore. The best thing about them besides their divine taste in that the house smells like a Parisian patisserie for hours.
Here is the recipe. It is based on Carin Goren (a baking guru here in Israel and admired by my daughters like a rock star.)
450gr dark chocolate chopped
300gr dark chocolate chips
300gr white chocolate chips
170gr butter or butter tasting margarine
70gr (half a cup) gluten-free flour (cornflour)
1/2 tea spoon baking powder
1 tea spoon salt
- Pre-heat the oven to 180 centigrade
- Line 3 to 4 baking form or trays with baking paper
- Melt in the microwave the butter and dark chocolate and mix well.
- Whip in a mixer the eggs and sugar for about 5 minutes until a light fluffy mixture forms.
- Fold the chocolate and butter into the eggs.
- Sift the dry ingredients into a separate bowl and add them to the batter, mix till all is unified but not too much.
- Add the dark and white chocolate chips, fold them gently into the mix, the consistency will be quite liquid but that is okay.
- Form the cookies with an ice-cream spoon or a small cup: place a dollop of mixture and leave sufficient spaces between the cookies because they expand.
- Bake around 15 to 20 minutes, until the cookies appear shiny and solid. If you don't have enough trays, bake the cookies in turns, keep the batter in refrigerator and cool the tray before lining them with another set of cookies.
- Wait till the cookies cool and then separate them from the tray and store them in cool and dry place. They're supposed to last a few days but they disappear in a blink of an eye.