Comments on: Speedy post for speedy cookies

By: heidileon

heidileon — Fri, 05 Nov 2010 07:48:09 +0000

darling these cookies look amazing, really. I mean chocolate cookies and gf?. Best thing in the world. And I love the idea of adding some dried cranberries or sour cherries to kick all that sweet chocolatey flavor.

I´m making these. Today.

By: cookiecraze

cookiecraze — Fri, 23 Oct 2009 23:45:05 +0000

Hi, the cookies look great! May I ask where you bought the dried cherries from? I wanted to use them for a cake I was baking, but can’t find them! =(

By: Y

Thu, 24 Sep 2009 08:16:15 +0000

jillduffy and jess, thanks so much for the feedback. I guess everyone likes their cookies a little different, so it’s good to note the other ways you can use to tackle the recipe, in order to obtain differing results. Jill likes her cookies gooey. Duly noted.

By: Jess

Jess — Thu, 24 Sep 2009 04:15:33 +0000

These are truly fabulous. Mine came out a wee bit flat so I may increase the baking powder a bit next time. Otherwise, they are beautiful and decadent and so chocolatey and the sweet rice flour worked beautifully. I found the flour at my local Asian food store and it is so cheap which is a nice change from very expensive gf flours. Wow wow! Thank you!

By: jillduffy

jillduffy — Thu, 24 Sep 2009 03:09:11 +0000

I made these and they came out great, but I have a few notes to address the gooey factor:

1. The baking powder puffed the cookies higher than I would have liked, causing cakeyness rather than gooeyness. I’d cut the amount in half next time. The puffiness may have been caused by other factors, though I’m at sea level and I used a appropriate measurement of glutinous rice flour.

2. Flattening the cookies with an offset spatula when they first came out of the oven made them gooier.

3. Wrapping them tightly overnight made them gooier.

4. Freeze the chocolate chunks before adding them. Mine melted a little more than I would have liked.

By: Patricia Scarpin

Patricia Scarpin — Wed, 02 Sep 2009 15:16:19 +0000

Absolutely amazing. I wonder how the texture is, with the rice flour included.

By: Y

Wed, 02 Sep 2009 06:59:57 +0000

Hi Jess, the rice flour I use specifically says “glutinous” on it. I looked up sweet rice flour and it appears to be quite similar in properties, so I think it will work fine.

By: Jess

Jess — Tue, 01 Sep 2009 19:23:20 +0000

Is glutinous rice flour the same as sweet rice flour found in Asian grocery stores? I’m planning on making these this week but wanted to make sure. Thanks! They look fabulous.

By: alice

alice — Mon, 31 Aug 2009 21:48:20 +0000

I made these today for an special mom event I am going to. Some of the moms will not be able to eat the cupcakes that are being served.. so these will be great. They taste awesome!!! Thank you!!
Alice

By: Lorraine @NotQuiteNigella

Lorraine @NotQuiteNigella — Sun, 30 Aug 2009 11:00:47 +0000

They look interesting! I baked a coupole of vegan things the past few weeks and am surprised at how tasty they were!