The original recipe for this best seller cookie comes from Julie Van Rosendaal, author of several cookbooks including, One Smart Cookie. I have adapted this to be gluten-free by replacing the flour with gluten-free flour and adding xanthan gum. Enjoy!
Ingredients
1 1/3 cups gluten-free flour (see recipes on this blog)
1/2 tsp. xanthan gum if not already added to gf flour
1 cup white sugar
1/3 cup packed brown sugar
1/2 cup cocoa
1 tsp. gluten-free baking powder
1/4 tsp. salt
1/4 cup butter, softened
2 tsp. pure vanilla
icing sugar for rolling
Method
Preheat oven to 350 degrees F.
In a large bowl or in the bowl of a food processor, combine the flour, xanthan gum, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly.
Add the eggs and vanilla and stir by hand just until the dough comes together. The dough will be fairly dry. It will seem at first that there isn't enough moisture, but if you keep stirring, or get in there and use your fingers, it will eventually come together.
Place a few heaping spoonfuls of icing sugar into a shallow dish. Roll the dough into 1 1/2 inch balls and roll the balls in icing sugar to coat. Place them about 2 inches apart on a cookie sheet that has been sprayed with non-stick spray (or use parchment paper). Bake for 12-14 minutes, until just set around the edges but still soft in the middle. Transfer to a wire rack to cool.
Makes 20 cookies.
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