Cooking and Serving: 32 minutes | 18 cookies
Ingredients
1 ½ cups (210 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, (omit if your blend already contains it) | ¼ cup (36 g) cornstarch, (replace with more Cup4Cup if that is your all
Description
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 18 cookies
Ingredients
1 ½ cups (210 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch, (replace with more Cup4Cup if that is your all
½ cup (40 g) unsweetened cocoa powder, (natural or Dutch-processed)
¾ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon kosher salt
½ cup (100 g) granulated sugar
8 tablespoons (112 g) unsalted butter, melted and cooled
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
½ teaspoon pure vanilla extract
Lukewarm water
4 ounces unsweetened chocolate, chopped
¼ cup (2 fluid ounces) heavy whipping cream
8 tablespoons (112 g) unsalted butter, at room temperature
3 cups (345 g) confectioners’ sugar
⅛ teaspoon kosher salt
Instructions
Preheat your oven to 350°F. Line baking sheets with unbleached parchment and.
In a large bowl, place the flour, xanthan gum, cornstarch, cocoa powder,.
more water together and isn’t stiff.
Roll the dough between two sheets of unbleached parchment paper into a.
Remove the baking sheets from the freezer and place in the preheated oven.
allow to cool completely on the baking sheets.
While the cookies are cooling, make the frosting. Place the chopped chocolate.
In the bowl of your stand mixer fitted with the paddle attachment (or a large.
mixture in a slow, steady stream. Beat until well-combined
Once the cookies are completely cool, pipe or spoon a generous amount of.