Gluten-Free Chocolate Crinkle Cookies
Recipe courtesy of Carley Hughes, chef/owner of Ella’s Bellas, Beacon
Makes about one and a half dozen
3½ oz extra-dark fair-trade chocolate
4 Tbsp unsalted butter
½ cup Dutch processed cocoa powder
⅓ cup potato starch *
⅓ cup rice flour (a mix of sweet rice flour and stone-ground rice flour is preferred) *
2 Tbsp tapioca starch *
2 Tbsp sorghum flour *
½ tsp baking soda *
1 tsp baking powder *
½ tsp salt *
¼ tsp xanthan gum *
1 cup organic powdered sugar
½ cup granulated sugar, plus ½ cup powdered sugar for rolling
(Alternatively, you can replace all the starred ingredients above with 1 cup and 3 tablespoons of Ella’s Bellas Chocolate Chip Cookie Flour)
Preheat oven to 350°F. Melt chocolate and butter in a double boiler and set aside to cool.
While the chocolate and butter are melting, sift cocoa, flours/starches, baking soda, baking powder, salt, and xanthan gum together. Set aside.
Whisk eggs and 1 cup of powdered sugar in large bowl. Slowly whisk chocolate and butter mixture into the sugar and eggs, then gently fold in the dry ingredients until no floury streaks are visible.
Let the mixture sit for at least 10 minutes. You can also refrigerate the dough at this time to save for future use.
Using a tablespoon, scoop rounded balls of dough and coat in a layer of granulated sugar, followed by a layer of powdered sugar.
Bake on parchment- or Silpat-lined baking sheets for 7 to 10 minutes or until the cookie has cracked and is firm to the touch.