If you’re ever in Chicago, give serious consideration to stopping by Beatrix, a River North (really, downtown to me) restaurant that’s so many things: coffee bar, real bar, bakery and breakfast/lunch/dinner place.
A lot of the food has a modern, healthy spin and all the trends are here, including a delicious crispy kale salad.
But here’s the yummiest thing of all:
This gluten-free, triple chocolate chunk cookie is seriously to die for.
I split one with two friends when I was in Chicago last month, and when I had a quick return trip to give a talk last week, I had to swing by for another. Except this time, that cookie was all mine.
I’d love to find the recipe. (Correction: I’d love to live next door to Beatrix and go there every day for one of these babies. My legendary hatred of all domestic chores persists).
My good friend Google found this version that looks like the same thing, except there is no way in the universe I would bake something that requires all of the following:
- Potato Starch – 0.55 Cups
- Sugar Castor – 0.37 Cups
- Cocoa Powder – 1.75 Tablespoons
- Dark Treacle – 2 Tablespoons
- Glucose – 2 Tablespoons
- Glycerine – 1.75 Tablespoons
- Egg – 1.37 oz.
- Ammonium Bicarbonate – 0.66 Teaspoon
- Sodium Bicarbonate – 0.42 Teaspoon
- Salt – 0.42 Teaspoon
- Maize starch cornflour – 0.39 Cup
- Rice flour – 0.30 Cup
- Soy Flour – 0.22 cup
I don’t even know what dark treacle is.
This version from gluten-free guru Bob’s Red Mill seems much easier by comparison, but it still involves baking and this is me we’re talking about here.
I’ll probably be content to dream about that cookie (and book a return ticket to Chicago for next month).