Differences

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--- gluten_free_fudgy_chocolate_expresso_cookies [2025/07/05 08:07] – karin
+++ gluten_free_fudgy_chocolate_expresso_cookies [2026/07/08 09:43] (current) – karin
@@ Line 6: / Line 6: @@
   * 6 oz. unsweetened chocolate
   * 4 oz. dark chocolate
-  * 1/2 c. soy-free Earth Balance (1 stick)
+  * 1/2 c. vegan butter (soy-free, sunflower free)
   * 6 T. cocoa powder
   * 2 c. sugar
@@ Line 15: / Line 15: @@
   * 1/2 t. baking soda
   * 1/2 t. salt
-  * 8 oz. semisweet chocolate chips
+  * 8 oz. dark chocolate chips
 ===== Directions =====
-  * Melt the Earth Balance, unsweetened chocolate, and the dark chocolate in the microwave, stirring every 30 sec., until melted. Stir in the cocoa powder and set aside.
+  * Melt the vegan butter, unsweetened chocolate, and the 4 oz. dark chocolate in the microwave, stirring every 30 sec., until melted. Stir in the cocoa powder and set aside.
-  * In a large bowl, combine the sugar, egg, expresso powder and vanilla. Beat for 5 min. on medium speed. Pour in the chocolate mixture and beat until combined.
+  * In a large bowl, combine the sugar, egg, espresso powder and vanilla. Beat for 5 min. on medium speed. Pour in the chocolate mixture and beat until combined.
-  * Combine the gluten-free flour, baking soda and salt in a small bowl. Add to the chocolate mixture and stir until combined. Stir in the semisweet chocolate chips.
+  * Combine the gluten-free flour, baking soda and salt in a small bowl. Add to the chocolate mixture and stir until combined. Stir in the 8 oz. dark chocolate chips.
   * Place the dough in the fridge and refrigerate for 1 hr. until dough is firm.
   * Preheat oven to 350º F
@@ Line 29: / Line 29: @@
 ===== Notes =====
-  * Normally I just use 8 oz. of baking chocolate in this recipe, but I was low on baking chocolate when I went to make them so I substituted in some baking cocoa for the missing 2 oz. of baking chocolate. I don't notice any difference.
+  * Normally I just use 8 oz. of baking chocolate in this recipe, but the baking chocolate I was using (Guittard) comes in 6 oz. packages and I didn't want leftovers so I substituted in 6 T. baking cocoa for the missing 2 oz. of baking chocolate. I don't notice any difference.
-  * I make this with Earth Balance so that people with a dairy allergy or lactose intolerance can eat them, but if you are not worried about that you can use butter instead.
+  * I make this with vegan margarine so that people with a dairy allergy or lactose intolerance can eat them, but if you are not worried about that you can use butter instead.
   * Note to myself re:baking: Use small cookie scoop; 8 cookies per tray. No need to flatten cookie balls.
@@ Line 36: / Line 36: @@
   * A gluten-free version of my [[http://karinhowe.com/recipes/fudgy_chocolate_expresso_cookies|Fudgy Chocolate Expresso Cookies]]
-  * Yield: 76 cookies
+  * Yield: 74 cookies
-  * Last updated: 7/5/25
+  * Last updated: 7/8/26
 {{tag>type:dessert type:cookies type:gluten_free ingredient:chocolate ingredient:coffee book:chewy_gooey_crispy_crunchy_melt_in_your_mouth_cookies}}