GLUTEN FREE CHOCOLATE CHIP HEART COOKIE

GLUTEN FREE CHOCOLATE CHIP HEART COOKIE 

Recipe from:  Goodies Gone Gluten Free

Cookie Dough Recipe from: My gluten-free kitchen


Cookie Dough:


  • 2 1/4 cups (~282 grams) good all-purpose gluten-free flour blend (I used Pamelas)
  • 1/2 tsp. xanthan gum (omit if gf flour blend has xanthan or guar gum already)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 ounces cream cheese, room temp
  • 3/4 cups unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 1/2 tsp. vanilla extract
  • 2 egg yolks (room temp)
  • 2 cups semi-sweet chocolate chips

 Topping:

1 8 oz. block of cream cheese, softened
1/2 cup powdered sugar
1/2 lb. strawberries (set aside desired amount to dip for the garnish and chop the rest)
1 cup semi-sweet chocolate chips, melted for dipping

To make the cookie:
  1. In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
  2. In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)
  3. Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
  4. Add the flour mixture that you set aside earlier, beating on low until just combined.
  5. Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
  6. Cover the mixing bowl with plastic wrap and refrigerate a couple of hours and up to 4 days.
  7. When you are ready too bake, remove from refrigerator and let sit for about 5 minutes to soften enough for easier scooping.
  8. Preheat oven to 375°.
  9. Cut out parchment in the shape of the heart pan and place in the bottom of the pan.  
  10. spray the sides of the pan with cooking spray to ensure the cookie won't stick as it rises.
  11. Press cookie dough evenly into heart pan.
  12. Bake for 10-11 minutes or until the edges are browned and the middle is lightly browned.  The middle won't be as done as the sides, but this lends to a nice chewy cookie once it sets.
  13. When cookie is done, cool in pan on a wire rack until set and fully cooled.  Invert cookie onto a platter, remove parchment paper and carefully turn cookie back over.
  14. With hand mixer, mix cream cheese and powdered sugar until fluffy. Spread over cooled cookie, leaving edges exposed (the edges kind of curl up, making the middle a nice space for the cream cheese to sit in.
  15. Evenly top cream cheese with chopped strawberries.  Heat chocolate chips in a bowl in the  microwave at 30 second increments until melted and dip reserved whole strawberries.   Lay them on a parchment paper and let them set up in the fridge.   Drizzle remaining melted chocolate over top of chopped strawberries and adorn with chocolate dipped strawberries, once set.
  16. Keep cookie in fridge until serving (I cut mine into squares to serve).
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