Monday, December 9, 2013

Chocolate Sugar Cookies

Did I give away my Martha Stewart's Cookies cookbook when I was diagnosed with Celiac?  No way!  Over the years, I have converted almost all of my favorite cookie recipes to be gluten free. 

One key ingredient in all my favorite chocolate cookies is Rodelle Gourmet Dutch-processed baking cocoa.  On Rodelle's website, it says this cocoa is gluten free, unlike the cocoa I used to buy from Williams-Sonoma that has a cross-contamination warning. 

I recently purchased Spectrum Organic All Vegetable Shortening on the recommendation of Nicole Hunn, aka Gluten Free on a Shoestring.  It is gluten free, dairy free, vegan, and kosher.  I purchased it at Whole Foods. 

I like to use my kitchen scale as much as possible.  It saves me from having to wash a bunch of measuring cups, and it is a more consistent way to measure ingredients.  Before adding cocoa to any recipe, I sift it with a fine mesh strainer to get out any lumps. 

Here's what my batter looked like after I scraped down my mixing bowl. 

I am loving my new cookie scoop because my cookies are now a consistent size!  I ordered my one tablespoon scoop from amazon.  You can view it here

I chilled my dough for about 15 minutes before placing it on my baking sheets. 

I love when cookies can cool on the baking sheets.  I don't like washing my wire rack!  :-)

My whole family enjoys these crispy chocolate sugar cookies.  They are easy to make and delicious too!

Chocolate Sugar Cookies -- makes 3 dozen cookies


 1/2 C (96g) vegetable shortening -- melted and cooled
1 1/2 C (210g) gluten free all-purpose flour (I use Cup4Cup)
1/2 C (40g) Dutch-processed cocoa powder
1 tsp baking powder
1/2 tsp kosher salt
1 1/2 C (300g) sugar (I use organic cane sugar)
1 stick (8 T) unsalted butter -- room temperature
1 large egg -- room temperature
1/2 T (1 1/2 tsp) -- vanilla extract

 Melt the shortening and set aside to cool.

Place the flour, cocoa powder, baking powder, and salt in a medium-size bowl.  Whisk to combine.

In the bowl of a mixer, beat the butter and sugar for 3 minutes on medium-high speed.  Mix in the shortening, then add the egg and vanilla.  Mix until creamy, reduce the mixer to low speed, then gradually add the flour mixture.  Mix until just combined, then scrape down the sides of the bowl.

Place your dough, still in the mixing bowl, in the refrigerator for about 15 minutes.  Preheat oven to 375 degrees and cover three large baking sheets with parchment paper.

Using a one tablespoon cookie scoop or spoon, drop slightly heaping tablespoons of dough on your cookie sheets, about 2 inches apart.  Bake for about 8 minutes, until the edges are firm.  Allow the cookies to cool completely on your baking sheets and store in an airtight container at room temperature.  

Inspired by a Martha Stewart recipe for Giant Chocolate Sugar Cookies.

Linked to:  Gluten-Free Wednesdays


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