If you missed Roger Davenport’s cookies at Dr Mellichamp’s book launch in February, don’t fret…you can make your own. He has decided to share his recipe with friends of the botanical gardens.
Gluten-Free Kale/Pecan Chocolate Chip Cookie Recipe
2 C Gluten Free Baking Mix (I use Bob’s Red Mill)
1 tsp Xanthum Gum
1/2 tsp Baking Soda
14 TBL Butter (I use salted)
3/4 C Dark Brown Sugar
1/2 C Sugar
1 tsp Salt
2 tsp Vanilla
1 Lg Egg
1 Lg Egg Yolk
10 Oz. Chocolate Chips
1 C Chopped Kale (large stems removed)
-Turn oven to 375, line 2 baking sheets with Parchment Paper.
-Whisk flour, xanthum gum and b. soda together in medium bowl, set aside.
-Heat 10 TBL of butter in a 10 inch skillet over med. high heat.
-Whisk continuously until butter is dark, golden brown; and has a nutty aroma. (about 4-5 minutes).
-Transfer browned butter to a large, heatproof bowl, add 4 TBL butter. Stir until melted.
-Add br. sugar, sugar, salt and vanilla to melted butter; whisk until combined.
-Add egg and egg yolk to butter mixture, whisk until combined. Let sit 3 minutes.
-Whisk mixture for another 30 seconds, then let it sit for 3 minutes.
Repeat process one more time. (Mixture should be thick, shiny and smooth).
-Stir flour mixture into butter mixture, until just combined.
-Add kale, chocolate chips and pecans. Stir until no flour pockets remain.
-Place cookies onto prepared baking sheets. (I usually get around 48 cookies from this recipe)
-Bake about 14-16 minutes, switching shelves at 8 minutes.
-Cool on a wire rack.
Enjoy your Gluten-Free, Kale/Pecan Chocolate Chip cookies. (This recipe is adapted from a recipe I found in “America’s Test Kitchen” recipe book that I have. Roger Davenport)