Saturday, February 16, 2008

Chocolate Frosted Coffee Bar

This is the easiest chocolate cookie recipe we have. It makes cookies that are almost like cake. It's my wife's modification of an old family recipe. A very moist cookie is a nice contrast to our spice cookies or biscotti.

Preheat oven to 350 degrees.

In a large mixing bowl or stand mixer combine:
  • 2 eggs
  • 2 cups brown sugar
  • 1 1/4 cup double-strength coffee
  • 3/4 cup applesauce
  • 1/4 cup canola oil
Then add the dry ingredients and mix well:
  • 3/4 cups chopped nuts (we use walnuts)
  • 3 cups gluten-free flour mix
  • 1 cup chocolate chips (optional)
  • 1 tsp salt
  • 1 tsp baking soda
Put a Silpat into a 12" by 17" jelly roll pan. Spread the batter evenly into the pan.

Cook for about 30 minutes. The result will be a lot like a flat cake.

There is no need to transfer it to a cooling rack. (We often keep the finished cookie on the counter in the jelly roll pan as we eat it throughout the week. If you do this, be careful of the Silpat when cutting pieces.)

After the cookie cools, frost it with Gwyn's Frosting.

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