Back in 2001, both my mother and I purchased the Martha Stewart Holiday Cookies Special Issue. I think she might have been the first one to make Grammy's Chocolate Cookies. I loved them so much, I have made them for Christmas every year since. For years, we have considered them to be our favorite Christmas cookies.
Before being diagnosed with celiac, I don't remember baking at all, except at Christmas. Now, I frequently bake cookies, especially since I started following Gluten Free on a Shoestring's blog. Since this post is all about chocolate cookies, I have to mention Nicole Hunn's Nutella Cookies. You can view the recipe here. I have made them several times, because they are delicious, and so easy to make.
Just this year, I started making Chocolate Sugar Cookies. They are the crispiest chocolate cookies I bake. I love their intense chocolate flavor, and the fact that they don't take much time to make. You can view the recipe here. These cookies definitely rival Grammy's Chocolate Cookies as my favorite.
Grammy's Chocolate Cookies take longer to make than the other chocolate cookies I bake, but they are worth the extra effort. I use my fine mesh strainer to sift together the cocoa powder & flour.
The pouring shield for my KitchenAid mixer comes in handy for this recipe. It prevents the dry ingredients from flying all over my counter as I add them to my wet ingredients.
I chill my dough for at least an hour in the refrigerator, which makes it much easier to work with. In between batches of cookies, when not using the dough, be sure to put it back in the fridge.
This was the first year I used a cookie scoop to make Grammy's Chocolate Cookies. It was so much easier than rolling the dough by hand. I used a slightly heaping scoop of dough for each cookie.
It's important to let the cookies firm up and cool on your baking sheets for about 10 minutes after they are done baking.
Gluten Free Grammy's Chocolate Cookies
Ingredients
2 C + 2 T (298 grams) gluten free all-purpose flour
3/4 C (60 grams) Dutch-process cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
2 1/2 sticks (10 ounces) unsalted butter - room temperature
2 C (400 grams) granulated sugar plus more for rolling
2 large eggs - room temperature
2 tsp pure vanilla extract
Directions
Sift the flour and cocoa powder into a large bowl. Add the baking soda and salt, whisking to combine.
In the bowl of a mixer, using the paddle attachment, beat the butter and sugar for 2 to 3 minutes, until light and fluffy. Scrape down the bowl, add the eggs and vanilla, then beat to combine. While the mixer is on low speed, gradually add the dry ingredients. Beat to combine, then cover the bowl with plastic wrap and put the dough in the refrigerator for at least an hour.
Preheat oven to 350 degrees, and cover two or three large baking sheets with parchment paper.
Use a 1/2 T cookie scoop (slightly heaping), or roll your dough into 1 inch balls. Lightly roll them in sugar before placing them on your baking sheet, about 1 1/2 to 2 inches apart. When not using the cookie dough, put it back in the refrigerator.
Bake for 9 to 10 minutes until set. Allow the cookies to cool for 10 minutes on the baking sheet before transferring them to a wire rack or a large cookie tray to cool completely.
Store in an airtight container.
Makes 5 dozen cookies.
Recipe Notes
After rolling the cookies in sugar, be sure to remove any excess sugar before placing the cookies on your baking sheet. You want to have just enough sugar to coat them, but no more, or the cookies will be too sweet.
I have made this recipe with Glutino Gluten Free Pantry All Purpose Flour and Cup4Cup original all-purpose flour. Both of them work very well in the recipe, and the cookies taste just like they used to when I made them pre-celiac. If you use a gum free flour blend, you might need to add xanthan or guar gum to the recipe.
A key ingredient in this recipe is Dutch-process cocoa powder. I buy Rodelle Gourmet Baking Cocoa from Amazon, subscribe and save.
I have made this recipe with baking powder instead of baking soda. With baking powder, the cookies puffed up more in the middle, and they were softer. My husband preferred them that way, but my daughters and I like them best with baking soda.
These cookies have been adapted from a recipe for Grammy's Chocolate Cookies. You can view the recipe on marthastewart.com.
Ingredients
2 C + 2 T (298 grams) gluten free all-purpose flour
3/4 C (60 grams) Dutch-process cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
2 1/2 sticks (10 ounces) unsalted butter - room temperature
2 C (400 grams) granulated sugar plus more for rolling
2 large eggs - room temperature
2 tsp pure vanilla extract
Directions
Sift the flour and cocoa powder into a large bowl. Add the baking soda and salt, whisking to combine.
In the bowl of a mixer, using the paddle attachment, beat the butter and sugar for 2 to 3 minutes, until light and fluffy. Scrape down the bowl, add the eggs and vanilla, then beat to combine. While the mixer is on low speed, gradually add the dry ingredients. Beat to combine, then cover the bowl with plastic wrap and put the dough in the refrigerator for at least an hour.
Preheat oven to 350 degrees, and cover two or three large baking sheets with parchment paper.
Use a 1/2 T cookie scoop (slightly heaping), or roll your dough into 1 inch balls. Lightly roll them in sugar before placing them on your baking sheet, about 1 1/2 to 2 inches apart. When not using the cookie dough, put it back in the refrigerator.
Bake for 9 to 10 minutes until set. Allow the cookies to cool for 10 minutes on the baking sheet before transferring them to a wire rack or a large cookie tray to cool completely.
Store in an airtight container.
Makes 5 dozen cookies.
Recipe Notes
After rolling the cookies in sugar, be sure to remove any excess sugar before placing the cookies on your baking sheet. You want to have just enough sugar to coat them, but no more, or the cookies will be too sweet.
I have made this recipe with Glutino Gluten Free Pantry All Purpose Flour and Cup4Cup original all-purpose flour. Both of them work very well in the recipe, and the cookies taste just like they used to when I made them pre-celiac. If you use a gum free flour blend, you might need to add xanthan or guar gum to the recipe.
A key ingredient in this recipe is Dutch-process cocoa powder. I buy Rodelle Gourmet Baking Cocoa from Amazon, subscribe and save.
I have made this recipe with baking powder instead of baking soda. With baking powder, the cookies puffed up more in the middle, and they were softer. My husband preferred them that way, but my daughters and I like them best with baking soda.
These cookies have been adapted from a recipe for Grammy's Chocolate Cookies. You can view the recipe on marthastewart.com.
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