spicy chocolate chip cookies with cherries, gluten free

spicy chocolate chip cookies with cherries, gluten free

adapted from Jeanne Sauvage's chocolate chip cookie recipe in Gluten-Free Baking for the Holidays

A hit of chili powder and sea salt add a nice surprise to these classic chocolate chip cookies. Resist the urge to bake these cookies longer than the recommended time. Once they cool they set perfectly. 

makes about 4 dozen cookies

ingredients

• 2 cups/280 g gluten-free flour blend
• 2 tsp/6 g xanthan gum (omit if your flour blend includes it)
• 2 tsp chili powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup/225 g unsalted butter, at room temperature
• 1 cup/215 g packed dark brown sugar
• 1/2 cup/100 g granulated sugar
• 2 extra-large eggs, at room temperature
• 2 tsp pure vanilla extract
• 3 cups/510 g semisweet or bittersweet chocolate chips
• 1 cup/120 g dried cherries

instructions

1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
2. In a medium bowl, mix together flour, xanthan (if needed), chili powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about two minutes. Add brown and granulated sugars and beat for 2 minutes. Add eggs, one at a time, until combined. Add the flour mixture, and beat until combined. Add chocolate chips and dried cherries, and beat until combined. 
4. Drop about a teaspoon-worth of dough onto the cookie sheet. Space about one inch apart. Flatten cookies slightly so they are uniform in height. Sprinkle with sea salt if desired. Bake for 16 minutes. Let cool slightly on the baking sheet before transferring to a wire rack. 
5. Store in an airtight container at room temp for up to 1 week.