The black magic is back!
I’m really calling these gluten-free black garlic chocolate chunk raisin cookies: Gluten-Free Black Magic Cookies!
Black garlic regular garlic that’s been fermented and aged until it’s sweet, sticky, and tastes very similar to a date or a raisin. If you can’t find black garlic, substitute chopped dates or leave it out altogether, but I highly recommend trying it as there’s no ingredient that quite matches the earthy, savory-yet-sweet flavor of black garlic.
I must confess that I didn’t exactly know what it was. I’d seen it on menus, but I’d never tried it. I learned that black garlic is simply regular garlic that has been heated and aged at a controlled temperature and humidity until it turns black and sticky-soft, like a date. It takes weeks for the process to happen: the enzymes break down in the garlic, ridding it of that sharp garlicky taste, and the Maillard reaction occurs, creating the inky black color.
Black garlic smells like molasses, and it tastes sweet and earthy. The best comparison is a dried date: it’s just as sticky and has that same sweetness. I liken it to balsamic vinegar also, which is similarly sweet but a little savory, too. Just like dates, black garlic works beautifully in sweet and savory dishes.
Gluten-Free Black Magic Cookies
This recipe was originally adapted from Food52.
4 cups Pamela’s gluten-free flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 cup butter (2 sticks), room temperature
1 1/2 cups white sugar
1/2 cup brown sugar
3 large eggs
1 tsp. vanilla extract
12 oz. dark chocolate chunks
8 oz. flame raisins
8 cloves black garlic, chopped
2 tsp. Hamptons Salt Company Finishing Salt
In a large bowl, whisk together the flour, baking powder and soda, and sea salt. Set aside.
Using a stand mixer, beat together the butter and sugar until creamy. Add the eggs and vanilla extract and beat until fluffy.
Add the flour, 1 cup at a time, until mostly mixed.
Fold in the chocolate chunks, raisins, and black garlic.
Refrigerate the dough for 30 minutes.
Preheat the oven to 350 degrees.
Form the chilled dough into 1″ balls and bake on parchment lined baking sheets for 20 minutes, or so.
Remove from the oven.
Sprinkle with finishing salt and allow to cool before transferring.
Sweet magic!
