Temptation Cookies
| Category: | Sweets |
Ingredients
Ingredients
| 225 g semi sweet dark chocolate, melted |
| 6 tbsp butter, melted |
| 1 tsp dark coffee |
| 2 lg eggs |
| 150 g brown sugar |
| 425 g Frankie's gluten-free all-purpose flour blend |
| 1/4 tsp baking powder |
| 1 pinch Kosher salt |
| 2 tsp vanilla extract |
| 85 g semi sweet dark chocolate, chopped |
| 50 g macadamia nuts, chopped |
| 50 g hazelnuts, chopped |
| 40 g white chocolate, melted (for decorating) |
| 40 g dark chocolate, melted (for decorating) |
Temptation Cookies Directions
Preheat your oven to 350°F or 175°C and line a baking sheet with parchment paper.
Combine melted semisweet chocolate with the butter and coffee. Meanwhile beat the eggs in a bowl until fluffy. Whisk in the sugar until thick. Mix the chocolate mixture into the egg mixture and stir until combined.
Add Frankie's gluten-free all-purpose flour blend, baking powder and salt into the chocolate mixture. Add chopped chocolate, nuts and vanilla extract. Mix well until well combined.
Put 40 rounded dessertspoonfuls of the dough on a greased cookie sheet and bake in your pre-preheated oven for 10-15 minutes. Transfer to a wire rack to cool. Decorate with additional melted dark and white chocolate by piping chocolate lines on cookies.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this recipe as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
