Fudgie Wudgies
This recipe is a convert from a wheat recipe that may make you cry if you love chocolate, it is that good!
6 oz semisweet chocolate chips +4 oz
10 tablespoons unsalted butter (I have not tried this with margarine)
6 tablespoons white rice flour
1 teaspoon baking powder
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
2 large eggs
2 teaspoons vanilla
3/4 sugar
1/2 chopped nuts (optional, but good)
1. Preheat oven to 325 and line several cookie sheets with parchment paper.
2. Melt the 6 oz chips with the butter in the top of a double boiler. Remove from the pan and allow to cool slightly.
3. Mix flour, baking powder, cocoa and salt together, sift if needed and set aside.
4. Using an electric mixer on medium, beat the eggs and vanilla until they are blended, about 10 seconds.
5. Add the sugar to the egg mixture and blend until the mixture is thick, about 1 minute. Scrape the bowl.
6. Add the melted chocolate to the egg mixture and blend 1 minute more.
7. Add the flour mixture on low speed and mix until blended, scraping as needed. At this point, the batter looks like it might be too thin, but it will thicken up.
8. Add the chips, the 4 oz, and the nuts. Mix well. The dough should be thicker now. Let it rest for a minute or so while you get the cookie sheets in order.
9. Drop by tablespoonful about 2 inches apart.
10. Bake 14 to 16 minutes. Remove the cookies to wire racks to cool immediately and let cool until firm. Keep well in freezer(if you can stay away from them).
One more comment, my teenage boys could not tell the difference between the rice flour batch and the wheat flour batch. I would take these anywhere I need to take a dessert that I can eat also.
