Baking
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GF Crownies (cookie brownies or is it brownie cookies?)

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I’m pretty sure I’ve mentioned that I’m terrible at making cookies. I managed to pull off these but I needed something gluten-free so I searched for a delicious –delicious being the key word here- chocolate cookie that wouldn’t taste dry or crumbly and instead be moist and very, very tasty. These, my friends, are those cookies. They were chewy in the middle and crunchy around the edges with lots of chocolate. They were a big hit and I’ll admit, I sneaked some for my own personal supply.

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GF crownies (adapted from Yammie’s Gluten Freedom)
– 2 cups chocolate chips
– 2 1/2 cups icing/powdered sugar
– 1/2 cup unsweetened cocoa
– 1 tbs cornstarch
– 3 egg whites, room temp
– 1/4 tsp salt

Method
Preheat oven to 175C/350F and line a cookie tray or baking rack with grease-proof paper.

In a large heat-proof bowl melt 1 cup of chocolate. Do 20 seconds at a time to make sure you don’t over do it. Keep stirring between heating and take out as soon as it’s melted. In a large bowl beat the egg whites until soft peaks form. Gradually add 1 cup of sugar until the whites are glossy.

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In another bowl whisk 1 cup of sugar, cocoa, cornstarch and salt. Fold into egg whites mix until fully incorporated. Fold in the melted chocolate and the rest of the choc chips. Leave in fridge for 5 mins to harden slightly.

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Put the remaining 1/2 cup of sugar in a shallow dish. Shape the cookie dough into small balls and roll in the sugar, making sure to coat well.

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Place on cookie tray about 2″ apart and bake for 10mins or until the tops crack. Transfer to wire rack to cool. Or if you’re like me and live on the wild side, eat them while they’re blindingly hot because you have a problem with waiting for things to cool.

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