This recipe was actually a mistake. I had a pile full of recipes that I was working to adapt into something egg-free / corn-free for my son and I started to make what I thought was one cookie, but I realized midway through that it was not the right one. So, I kind of just went with it. They turned out nice and soft — almost like a brownie taste in a bite-sized cookie. Nice.
- 1 1/4 cup flour
- 1/4 cup cocoa
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sour cream
- 1/2 cup butter, softened
- 2 tablespoons milk
- 2 teaspoons Kahlua
- 1 cup chocolate chips
- Preheat oven to 325 degrees F.
- Sift together the flour, cocoa, baking powder and baking soda.
- In another bowl, cream together the sugars, butter, sour cream, milk and Kahlua.
- Mix in the flour mixture.
- Add chocolate chips.
- Drop by teaspoonfuls onto a well-seasoned or nonstick cookie sheet and bake for 10-12 minutes.
Important to note here for allergy folks:
- As far as I know, everything in Kahlua is made from sugar (the alcohol is distilled from sugar) and my son has never reacted to it. Your mileage may vary, of course. I use Kahlua instead of vanilla in recipes since vanilla almost always contains corn-distilled alcohol. I’ve run out of my home brew (vanilla pods + spudka potato vodka) and didn’t think that the mere 1/2 cup sugar would give much vanilla flavor if I used our vanilla sugar… mess around with it and do what works for your own allergies / tastes.
- Daisy sour cream (full fat version) is the only kind I’ve found in my area that doesn’t add corn ingredients as thickeners or whatnot.
- Use a baking powder (like Hain’s Featherweight) that doesn’t have corn starch if making corn-free.
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