BRUSH
Keeping It Clean

The result of all of these experiments? We now have one cookie recipe with gluten and one without gluten. Both are really good! Please read the entire recipe before you start and make sure you add all of the ingredients before you bake them. Enjoy!

• ⅓. c. all-purpose flour
• ¾ tsp. salt

In a a small heavy pot or top of a double boiler, melt:

• 2 Tbsp. unsalted butter
• 1 c. chocolate chips

Whisk together:

• 1 large egg, at room temperature
• ½ tsp. instant coffee dissolved in 1 tsp. hot water, optional
• 1 tsp. vanilla extract

Add the warm chocolate to the bowl, then add the following to the bowl:

• ¾ c. walnuts or pecans finely chopped
• 1 c. chocolate chips, chopped to small pieces (see note)

For large cookies:

Preheat oven to 325°.

Drop scant 1 Tbsp. of dough onto parchment-lined cookie sheet 3 inches apart. Then place:

• 4-5 mini marshmallows

into the center of each mound. Top with another scant 1 Tbsp. of dough, pressing gently to form 2-inch high mounds.

Bake at 325° for about 10 minutes until the cookie stops looking shiny. Rotate the pan halfway through the bake time. Cool the baked cookies on the cookie sheet for 15 minutes. Then transfer them to a wire rack to cool completely.

Yield: about 12 large cookies.

Notes:

1. Be sure, if trying to make the gluten free version of these cookies, you use gluten free ingredients, including your vanilla and marshmallows.
2. Use all of your finely chopped nuts, even what seems to be dust on the board, because it helps to hold the dough together. (Dr. MOM, aka the Cookie Lady's 1st Assistant Pastry Chef, observed: "It occurs to me that, particularly for Passover, or for gluten free cookie eaters, you could substitute almond flour for the regular flour. Not only would it be wheat-less, the extra nut flour would help the dough set up a little more.")
3. If the cookie dough seems too thin, or it will not hold its shape, chill the dough about 30 minutes to 1 hour before scooping it onto your cookie sheet.
4. Although she understands that many people like larger cookies, the Cookie Lady prefers to make small ones. To make Cookie Lady-sized cookies, use a mounded tsp. of dough each for top and bottom with only 3 mini-marshmallows. Bake for 7 minutes, rotating halfway through.
5. The gluten free version of this recipe will also be terrific for your Passover table.

A Cookie Lady Recipe