When dark chocolate first started becoming popular I hated it. There was something about the taste that I thought was bitter and I just could never eat more than one bite. I did love milk chocolate and I had a sweet spot for 5th Avenue candy bars. To this day there is something about that candy bar that makes me happy. After getting married and having kids I decided that I should give dark chocolate another try. I fell in love. Now I prefer dark chocolate to milk chocolate and the darker the chocolate the better. I have even been known to eat parts of the bittersweet baking bars that I buy to make cakes and cookies. I think a large part of it has to do with getting older. The older I get the more I notice that my tastes for certain foods has changed as well. Foods that I used to cringe at in my 20's I now love in my 30's and the foods that I thought I would never stop loving I barely touch. What hasn't changed is my sweet tooth. I still love to bake and do so at least once a week. This weekend I tried a new recipe for Peanutty Fruit and Chocolate Chip Cookies from the February 2013 issue of Better Homes and Gardens magazine.
This recipe has 12 ingredients. It takes a total of 1 hour 41 minutes, 35 minutes of which is active and makes 45 cookies. I did make a number of changes to the original recipe. First instead of all-purpose flour I used brown rice flour. Second I substituted honey for the granulated sugar and sorghum syrup for the light brown sugar. Finally, I had just bought powdered peanut butter at the store so I used it instead of the 1/2 cup of regular peanut butter. The first time I made these cookies they came out of the oven and would not set. This can happen with gluten free baking, it is a lot of trail and error. So I crumbled the cookies, added an egg and rolled them into cookies again. I put them back into the oven for approximately 10 minutes per batch.
Even after all the changes these cookies turned out very well. The combination of the chopped chocolate and the dried cranberries was delicious and the cookies only lasted a matter of hours. These cookies could also be modified to use other dried fruit such as cherries or a darker chocolate such as bittersweet. I think an even darker chocolate and dried cherries would make this recipe even better.
For the recipe go to Peanutty Fruit and Chocolate Chip Cookies. (registration required)