Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Chocolate Refrigerator Cookies: Quick Decadence from 100 Best Quick Gluten-Free Recipes

This cookie has a history behind it (as many of my recipes do). Years ago, I sent my marvelous editor, Linda Ingroia, a box of Christmas cookies. 

Chocolate Refrigerator Cookies from 100 Best Quick Gluten-Free Recipes

Chocolate Refrigerator Cookies from 100 Best Quick Gluten-Free Recipes; Photo by Jason Wyche

It was a chocolate cookie recipe that I had been working on because my family loves chocolate.

At the time I was working on my huge tome, 1,000 Gluten-Free Recipes, and she asked, “Is this recipe in the book? Because—if it’s not, it better be.” I had not planned on including that recipe in this massive book because it already had lots and lots of cookie recipes. But I love my editor and her uncanny sense of what should go into a cookbook, so I quickly added that cookie to the line-up and it has become a huge success.

So, when I began selecting recipes from 1,000 Gluten-Free Recipes to be adapted for my latest book, 100 Best Gluten-Free Recipes, I knew this could easily be adapted to be a refrigerator cookie and save precious time for busy cooks.

What is a Refrigerator Cookie?
It is a cookie whose dough can be refrigerated (or frozen) then sliced and baked as needed, using as much of the dough as you like (and keeping the remainder refrigerated or frozen until you need it). Or, if you prefer, shape the dough into balls and freeze them. I served these decadent little gems recently to dinner guests and they were enticed by the lovely chocolate aroma wafting from the kitchen as we finished dinner. Served slightly warm and gooey, they are mouthwateringly decadent.

The benefit for busy cooks? You make the dough ahead of when you need it, roll into a log and refrigerate (or freeze in balls). Then slice it off in ½-inch thick slices. All you have to do is place the balls or slices on a baking sheet and bake; they’re ready in less than 12 minutes. Serve them warm while the chocolate chips are still slightly melted. This will become a family favorite and perfect for unexpected guests who drop by during the holidays. So make a batch and be prepared during the holidays.

Excerpted from 100 BEST QUICK GLUTEN-FREE RECIPES © 2014 by Carol Fenster. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Refrigerator cookies come together in two basic steps: First, make the dough, and chill or freeze it. Next, bake as needed when you want. By planning ahead, you can have cookies in about 15 minutes. If you don’t have sorghum flour, use the same amount of brown rice, millet, bean, or amaranth flour—or whatever flour you prefer.

21 ounces gluten-free bittersweet chocolate chips (at least 60% cacao)
5 tablespoons (about 1/3 cup) butter or buttery spread
3 large eggs
1 cup sugar
[1/2] teaspoon pure vanilla extract
[1/2] cup sorghum flour
[1/4] teaspoon baking soda
[1/4] teaspoon xanthan gum
[1/4] teaspoon salt
1 cup finely chopped walnuts

[1] In a medium microwave-safe bowl, heat 9 ounces of the chocolate chips with the butter in the microwave on Low power for 1 to 2 minutes, or until melted. Stir until well blended.

[2] In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on low speed until thick, about 1 minute. In a small bowl, whisk together the flour, baking soda, xanthan gum, and salt, and beat into the eggs on low speed until no flour streaks remain. Beat in the chocolate mixture. Stir in the walnuts and the remaining 12 ounces chocolate chips. The dough will be very soft. Cover the bowl tightly and refrigerate for 2 hours.

[3] When thoroughly chilled and solid, shape the dough into 2 logs, each 1 [1/2]-inches in diameter. Wrap tightly in plastic wrap to hold the shape, and refrigerate for up to 3 days. Or, shape the dough into 48 walnut-size balls with your hands, place in a plastic freezer bag, seal tightly, and refrigerate for up to 3 days or freeze for up to 1 month.

[4] When ready to bake, place an oven rack in the middle position of the oven. Preheat the oven to 375⁰F. Line a 13×18-inch baking sheet (not nonstick) with parchment paper. Cut twelve [1/2]-inch-thick slices from the log and place on the baking sheet; or place 12 walnut-size balls on the baking sheet.

[5] Bake for 10 to 12 minutes or just until the cookies look shiny and the crust starts to crack. Cool the cookies for 2 minutes on the pan; then transfer to a wire rack to cool completely. Repeat with the remaining dough. Serve or store.

STORAGE: Refrigerate leftovers, tightly covered, for up to 3 days or freeze for up to 1 month.

Now available wherever books are sold. Makes a terrific gift.

Now available wherever books are sold. Makes a terrific gift.

Makes 48 cookies
Preparation time: 10 minutes
Chilling time: 2 hours
Baking time: 10 to 12 minutes

Per cookie: 110 calories; 2g protein; 7g total fat; 1g fiber; 13g carbohydrates; 15mg cholesterol; 22mg sodium