Gluten-Free Espresso Chocolate Pecan Butter (Print Version)
Crisp, buttery treats featuring rich espresso, toasted pecans, and chocolate chunks.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ¾ cups gluten-free all-purpose flour blend (containing xanthan gum)
02 - ½ teaspoon baking soda
03 - ½ teaspoon fine sea salt
04 - 2 teaspoons instant espresso powder
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - ½ cup light brown sugar, packed
07 - ⅓ cup granulated sugar
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract
→ Mix-Ins
10 - ¾ cup chopped pecans, toasted
11 - 1 cup dark chocolate chunks or chips
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and espresso powder until well combined.
03 - In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined, being careful not to overmix.
06 - Fold the toasted pecans and chocolate chunks into the dough using a spatula.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers appear set.
09 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Advice:
01 -
- The espresso powder does not just add caffeine, it deepens the chocolate flavor into something much more sophisticated.
- They possess a perfect, shattering crunch on the edges while staying slightly tender in the middle.
02 -
- Gluten-free flour blends vary by brand, so using the weight in grams is much safer than using cup measurements.
- Do not overbake these, as they continue to cook on the hot baking sheet after you remove them from the oven.
03 -
- Room temperature ingredients are essential for the creaming step to work properly and create the right texture.
- Chilling the dough for fifteen minutes before baking can prevent excessive spreading if your kitchen is warm.