I have been having so much fun trying out cassava flour in my kitchen. It's a pretty new ingredient to me -- one that I've only started using in the last few months. Now that I've been using it more, I'm sort of like Why wasn't I doing this before?!
The sad answer to that question is laziness. No grocery stores near me carry the stuff, though they carry just about every other kind of alternative flour. Then, one day, I remembered that I live in the twenty-first century and I ordered some. On that thing called the internet. The next several days I checked up on the order status and watched the shipping progress. On the day the package was supposed to arrive, a refreshed the shipment tracking page every other hour. When will it be here?!? (I had also just received my copy of The New Yiddish Kitchen, and just could not wait to make a grain-free chocolate babka).
That was then; this is now. Now I'm a cassava fanatic. 90% of my fan-hood is due to these cookies. How could I not be in love with these cookies? They're rich and chocolate, complex and sweet, with a sprinkle of salt. They're everything I love about dessert, and so much more. They might be the reason why I'll continue to keep my cupboard stocked with cassava flour, if I dare say so myself.
With big chocolate chunks wrapped in an intense chocolate dough, these cookies should actually be called triple chocolate cookies because they have three types of chocolate: cocoa powder and melted baking chocolate in the batter, and over-sized dark chocolate chunks that melt into creamy pockets of heaven.
My favorite way to eat these cookies is actually after they cool. Once cool, the flavor is even more robust. The texture turns fudgy, and each bite melts away in your mouth. Homemade cookies are the perfect ingredient to a loungy, overcast spring day: Just me, my book, and a chocolate cookie alone on the couch. My plants as the only witness.
I made these cookies using cassava flour from Anthony's Goods; it is certified GF and batch tested!
Anthony's Goods provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Anthony's Goods helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.
Serves: 24 | Total Time:
- 1 cup cassava flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces baking chocolate
- 4 ounces semi-sweet chocolate chips OR a semi-sweet chocolate bar (70-85%) chopped into 1/2 centimeter pieces
- 1/2 cup unsalted butter (1 stick)
- 2/3 cup coconut sugar
- 2 large eggs
- Fluer de sel OR flake sea salt
- Preheat oven to 325°F.
- In a small sauce pan, melt the butter and the 4 ounces of baking chocolate over low heat. When the butter is fully melted, remove from heat. Set aside and allow to cool 5 minutes.
- In a medium mixing bowl, whisk together the dry ingredients (cassava flour, cocoa, baking soda, salt).
- Now, whisk the sugar into the melted butter. Next, whisk in the egg, moving quickly as to prevent the egg from setting. It will thicken some as you mix.
- Fold the butter-chocolate mixture into the dry ingredients until a stiff dough forms. Fold in the chocolate chunks, and then place dough in fridge for at least 15 minutes to set.
- Now, scoop dough by the tablespoonful onto a cookie sheet lined with parchment. Flatten each dough ball slightly with the heel of your hand or the bottom of a glass (the cookies will not flatten much as they bake). Then, place pan in center of oven and bake 12-15 minutes.
- Remove cookies from oven, and sprinkle immediately with flake salt/fluer de sel. Allow to cool completely before moving onto a plate or storage container (this is important!).
Anthony's Goods sent me product to use in creating this recipe. I am selective when I partner with brands, and only choose the ones that fit this blog. The recipe, blog post, and images are all my own.