Last week I tested 3 different recipes for gluten free chocolate cookies that you cut out with cookie cutters. I temporarily eliminated one of the recipes as soon as I tasted the batter- it just wasn’t worth the calories!
That recipe was one that I had made years ago and thought it was good at the time. Semi sweet chocolate chips provide the chocolate flavor and it just isn’t enough. I am going to try it again sometime and use a better type of chocolate- that will be it’s last chance!
I am going to post both of the other two chocolate cookie recipes because my neighbors who tasted both of the cookies were divided on which they preferred. Here is the second recipe- Cocoa Shortbread Cookies.
I converted the recipe to gluten free by just switching out the 1 cup of flour for a cup of my GF flour mix.( If you don’t have issues with gluten, just use “regular” flour.) The recipe called for cocoa, so I used Droste cocoa. It called for 4 oz of bittersweet or semisweet chocolate and I used a 3.5 oz box of Droste Extra Dark Chocolate Pastilles instead. That is the same chocolate that I use in my Chocolate Mousse, so I always have some around.
The flavor of this cookie is very rich and very deep and chocolatey without being too sweet. The appearance of this cookie is nice because the surface is really smooth.
I was baking all of these cookies really late at night so I kind of spaced out and didn’t take any photos other than the finished cookies- oops! I was just trying to keep working and get them done. The batter for all of the different cookies looked pretty much the same, so I don’t think you missed much!
Please see my other post for the second chocolate cookie recipe.
I shared this recipe with Sweets For A Saturday at Sweet As Sugar Cookies, Monday Mania at The Healthy Home Economist, Meatless Monday at My Sweet And Savory, Hearth And Soul Hop at A Moderate Life, Mouthwatering Monday at A Southern Fairy Tale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Delectable Tuesday at Home Sweet Farm, Made From Scratch Tuesday at From Mess Hall To Bistro, Tasty Tuesday at Balancing Beauty And Bedlam.
Mix dry ingredients together in a bowl:
1 cup GF Flour Mix* (use “regular flour if you don’t have issues with gluten)
1/4 cup unsweetened cocoa powder (I used Droste) (break up any little clumps of cocoa so it is smooth)
1/2 teaspoon baking soda
1/4 teaspoon salt
Gently melt together in a microwave or on the stovetop over a saucepan of simmering water:
4oz bittersweet chocolate (I used a 3.5oz pkg Droste Extra Dark Chocolate Pastilles that I buy at Cost Plus)
4 Tblsp unsalted butter
1/2 cup brown sugar
Stir chocolate mixture until smooth and let cool slightly.
Place mixture in larger bowl and add:
1 large egg, beaten
Mix well, then add the dry ingredients a little at a time. Stir together until completely mixed together.
Chill dough for about an hour in the refrigerator, until it is cold enough to roll out.
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
Roll half of the dough out at a time, about 1/4 inch thick and cut out with your favorite cookie cutters. Add sprinkles to the top or frost with your favorite frosting after baked and cooled.
Bake until firm and fragrant, about 8-10 minutes. Switch baking sheets top to bottom halfway through the baking time.
This recipe made 20 three inch sized hearts.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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