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Preheat oven to 350 F. Line a baking sheet with parchment paper. In the bowl of an electric mixer, cream butter and sugar/agave nectar until smooth (3-4 minutes). Add in egg and vanilla, continuing to beat for another 2-3 minutes. In a separate bowl, whisk together remaining ingredients (GF flour mix, cocoa powder, xanthan gum, baking soda, baking powder, and salt). Add to butter/sugar/egg mixture, Add frozen carob chips and macadamia nuts *hand-mixing for another 1-2 minutes until fully incorporated. Using a melon baller scoop out ndividual balls and place on prepared baking sheet approximately 2 inches apart. using the flat bottom of a glass thats been encased in parchment paper, slightly flatten the dough to about 1/4-inch thickness. Bake for 8-9 minutes, slightly longer (11 min) if a crisper cookie is desired) and immediately remove from oven. (NOTE: cookies may seem slightly under-baked when coming out of the oven, but they will harden as they cool). Allow cookies to cool on baking sheet for 1-2 minutes before moving onto a wire rack to cool completely. If making Oreo version add creme filling and sandwich with another cookie at this point. This cookie trcipe was inspired by a gluten free oreo cookie recipe that I substituired out the sugar (allergic) for Blue Agave Nectar and added in the carob chips and macadamia nuts. *Chef's note- these cookies are awsome straight out of freezer.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse