Cooking and Serving: 27 minutes | 18 cookies
Ingredients
4 ounces bittersweet chocolate, chopped (See Recipe Notes) | 6 tablespoons (84 g) unsalted butter, chopped | 1 ½ cups (210 g) all purpose gluten free flour blend
Description
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 18 cookies
Ingredients
4 ounces bittersweet chocolate, chopped (See Recipe Notes)
6 tablespoons (84 g) unsalted butter, chopped
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
5 tablespoons (25 g) unsweetened cocoa powder, (See Recipe Notes)
¾ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon kosher salt
1 cup (200 g) granulated sugar
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
2 teaspoons pure vanilla extract
1 cup (115 g) confectioners’ sugar
Instructions
MELT THE CHOCOLATE AND BUTTER
In a medium-size heat-safe bowl, place the chopped chocolate and butter and.
melt in the microwave in 30-second bursts, stirring in between, until just.
melted, or over a double boiler.
Set the mixture aside and allow it to cool until no longer hot to the touch.
MELT THE CHOCOLATE AND BUTTER
In a medium-size heat-safe bowl, place the chopped chocolate and butter and.
melt in the microwave in 30-second bursts, stirring in between, until just.
melted, or over a double boiler.
Set the mixture aside and allow it to cool until no longer hot to the touch.
Notes
* 6 tablespoons (84 g) unsalted butter, chopped
* 1 ½ cups (210 g) all purpose gluten free flour blend
(I used Better Batter; please click thru for full info on appropriate blends)
* ¾ teaspoon xanthan gum, (omit if your blend already contains it)
* ¾ teaspoon baking powder
* ⅛ teaspoon baking soda
* ½ teaspoon kosher salt
* 1 cup (200 g) granulated sugar
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 2 teaspoons pure vanilla extract
* 1 cup (115 g) confectioners’ sugar
* Preheat your oven to 325°F. Line rimmed baking sheets with unbleached
parchment paper and set them aside.
MELT THE CHOCOLATE AND BUTTER.
* In a medium-size heat-safe bowl, place the chopped chocolate and butter and
melt in the microwave in 30-second bursts, stirring in between, until just
melted, or over a double boiler.
* Set the mixture aside and allow it to cool until no longer hot to the touch.
MAKE THE COOKIE DOUGH.
* In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder,
baking soda, salt and granulated sugar, and whisk to combine well.
* Add the melted butter and chocolate mixture, and mix to combine. Add the
beaten eggs and vanilla, and mix to combine. The dough will be thick but
SHAPE & DECORATE THE COOKIE DOUGH.
* With a spring-loaded ice cream scoop or two spoons, drop the dough about 2
inches apart in about 24 pieces on the prepared baking sheet (each piece of
dough should be about 2 tablespoons’ worth of dough).
* Roll each piece of dough into a ball between slightly wet palms, coat the
dough generously with the confectioner’s sugar, and press the dough into a
disk about 1/2-inch thick.
* Press each piece of cookie dough once more in the confectioners’ sugar,
making sure to cover generously in the sugar. Return each piece to its place
* Place the baking sheets in the preheated oven, one at a time, and bake for 12
minutes or until just set in the center.
* Allow the cookies to cool on the baking sheet for at least 10 minutes before
transferring to a wire rack to cool completely.
“Bittersweet” chocolate just means that it’s chocolate that is approximately 70%
cacao, and has fewer milk solids than semi-sweet, if any at all. Semisweet
chocolate works quite well, too, but don’t melt chips, since they contain wax.
For the cocoa powder.
You can use either Dutch-processed (I like Rodelle brand) or natural cocoa
powder, like Hershey’s. Hershey’s special dark also works.
If your cookie dough seems uneven.
If you find that your cookie dough is not quite as smooth as it should be, your
melted butter and chocolate mixture may have been too hot. Don’t worry! Just
allow the dough to sit at room temperature, stirring occasionally until it’s
For deeper cracks in your cookies.
If you prefer deeper cracks in your finished cookies, only press your mounds of
cookie dough down slightly, until it’s closer to an inch thick before rolling
the cookie dough in confectioners’ sugar twice. The baking time should not vary,
and the cookies will be more dramatic, but more fragile.
Originally posted on the blog in 2013. Recipe ingredients and method altered for
ease and texture. In 2020, photos, video, much of text new.
Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 108mg | Potassium: 66mg | Fiber:
2g | Sugar: 14g | Vitamin A: 146IU | Calcium: 20mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an