Gluten-Free Chocolate Crackle Cookies
Ingredients
1 cup
Bob's Red Mill Gluten Free 1-to-1 Baking Flour
½ cup
cocoa powder
1 tsp.
baking powder
¼ tsp.
baking soda
½ tsp.
salt
1 ½ cups
brown sugar
3
eggs
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
4 oz.
unsweetened chocolate
4 tbsp.
Kowalski's Unsalted Butter
- sugar, as needed, for rolling
- confectioners' sugar, as needed, for rolling
Directions
- In a medium mixing bowl, whisk together first 5 ingredients (through salt); set aside.
- In a large mixing bowl, whisk together brown sugar, eggs and vanilla until homogenous.
- In a medium microwave-safe mixing bowl, heat chocolate and butter in 30 sec. increments, stirring between heatings just until melted (about 1 ½ - 2 ½ min. total); whisk until smooth.
- Whisk chocolate mixture into egg and sugar mixture until homogenous.
- Add dry ingredients; stir just until you can no longer see flour.
- Cover and chill dough in the refrigerator for about 3 hrs.
- Just before baking, let dough rest at room temperature for 10 min. Meanwhile, preheat oven to 325°.
- Scoop 18 evenly sized mounds of dough, each about 1 ½" across, onto a piece of parchment paper. Using your hands, roll into round balls about 1 ½" in diameter.
- Roll balls in sugar, then confectioners' sugar; place 2" apart on 2 parchment-lined baking sheets.
- Bake pans one at a time in the preheated oven until just barely set and puffy (about 12 min.), turning pans halfway through.
- Remove from oven; let cookies rest on pan for 5 min.
- Transfer cookies to wire racks to cool completely.
- Store in an airtight container at room temperature for up to 1 week.
Tasty Tip:
- This recipe also works well with all-purpose flour in place of the gluten-free flour.
