Monday, February 22, 2010

Toffee Butterscotch Chocolate Cookies

Now.  With this recipe, I beg you not to judge a book by its cover.  This is my own recipe that I made up from the fabulousness in my mind, but I didn't think this recipe entirely through.  I never imagined that when using marshmallows in a thin cookie that the marshmallow would explode in my oven and create a thin layer of toffee.  So of course the cookies look like they went to the moon and back and serving them at a party without this explanation might leave a party guest wondering, but what I can tell you is that my mistake made them out of this world.

I'm just warning you.  These are the fugliest and ugliest cookies you will ever see.  And I hate to post these and have my readers (you) think that I don't know how to bake, but they were so good, it is so worth it.  As a tip from me to you.  Sometimes your mistakes turn out to be the best decision.  And well, mistakes happen.  

After visiting Tully's Gluten-Free Bakery, I had the itch to bake.  And I had just ordered GF Butterscotch chips from Hershey's on Amazon.com, so obviously it was a sign to bake.  And to top it all off I had a cooking bachelorette party, so I thought it would be perfect if I made my special cookie recipe.  When I got to the kitchen I decided to get experimental.   I used different extracts and actually combined two as well as using mini marshmallows.  Well, I only had the big ones, so I cut them up into smaller pieces.  I mixed the batter, and oh it looked so good.

 
My beautiful batter.
 
 Mixed in are butterscotch chips, dark chocolate chips and milk chocolate chips...oh and the marshmallow that later explodes into an amazing chewy toffee.


GF Toffee Butterscotch Chocolate Heaven Cookies


Preheat oven to 350 degree's

1 Cup White Rice Flour
1/4 Cup Tapioca Flour
1/2 Cup Dark Brown Sugar
1/4 Cup Superfine Sugar
1/2 Cup of Butter (unsalted)
1/4 Tsp. Xanthan gum
1 Tsp. Baking Soda
1 Tsp. Potato Flour
1 Large Egg
1/2 Tsp. GF Cocoa Extract
1/2 Tsp. GF Butterscotch Extract  (this extract is delightful and has the consistancy of honey)
1/2+dash Cup Butterscotch chips (Try Hershey's and order from Amazon.com-they are gluten free)
1/2+dash Cup Milk Chocolate GF chips
1/2 Cup of Bittersweet Dark Chocolate GF Chips
3/4 Cup of Marshmallows

1. In a small bowl, combine and sift (using a sifter) rice flour, tapioca flour, xanthan gum, baking soda and potato flour.  Once sifted in bowl mix with fork.  Sifting the ingredients gives a finer texture of a cookie.  Put bowl aside for later use.
2.  In a large bowl, with an electric mixer at medium speed, beat butter, dark brown sugar and superfine sugars until light and fluffy (aprox 10 minutes).  If the butter is slightly softened or slightly melted then it will take less time with the electric mixer (aprox 5-6 minutes).  You want the consistency of the batter to be light and almost colorless.  You will notice this once you achieve it.  Figure it's better to beat the butter and sugars for a longer time then a shorter time.  It does make a difference in the cookie.  

3.  Once you have gotten the colorless consistancy you need, beat in the large egg and both the butterscotch and cocoa extract until well combined (do not overmix). 

4.  Reduce electric mixer to low speed; beat in flour mixture until blended adding a bit at a time.

5.  Add the Marshmallows and Butterscotch chips and mix with a fork or spoon.  Then spoon in Dark Chocolate chips and Milk Chocolate chips to follow.  Once all goodies have been mixed in take fork or a spoon (large) and do another grand mixing of the ingredients.  You want to make sure that each cookie gets a bit of all the goodies.

**You will notice that the consistency of these cookies will almost feel like a thick icing.  This is normal.  The consistency is very thin.  

6.  Foil 3-4 baking sheets, but DO NOT grease sheets.  My gluten free cookies do not need it.

7.  Take small spoonfuls of cookie mixture and place on cookie sheet 2" apart.  

8.  THIS IS THE MOST IMPORTANT.  Once cookies are placed on cookie sheet, BEFORE you put the trays in the oven make sure that you FLATTEN each cookie.  Use the PALM or your hand or use your fingers and press down on each cookie and flatten them.  You can rinse your hands with water to make the job easier if needed.  If you don't then the cookies will not spread and you will have a mushy ball of goo.

9.  Place in oven.  Turn your oven light on so you can watch the magic.  Bake for about 5 minutes on 350 degree's and then raise heat to about 365 degree's and bake for remaining 4-5 minutes.  These cookies are tempermental so you will need to watch them to make sure they do not burn.  Now you want the marshmallows to explode because the marshmallows are what creates the toffee layer.  Don't worry!! They will explode, but that's part of the science of this cookie. Where the marshmallows explodes leaves a think chewy toffee layer.  Even after days of them sitting in a glass jar in your cabinet you will still taste the chewy toffee layer.

You can say it.  Scary looking right? 

Craters from the moon right?  To space and back? he he...


Fugly but downright delicious!!  See for yourself.  Make these heavenly cookies and let me know what you think.  I guarantee you will not be dissapointed!  But don't forget to share!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Copyright©2009 by Julie Rosenthal
All Rights Reserved

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