I knew as soon as I found this recipe that I had to convert it to a gluten-free one. I love chocolate. I don’t think I can express how much I love chocolate. I love the added touch of the powdered sugar, adding a “holiday” feel.
Dark Chocolate Snowstorms
1 1/2 cups GF flour mix (I used Carol’s Sorghum Mix)
1/2 cup Hershey’s Special Dark Cocoa
3/4 tsp salt
3/4 tsp baking soda
3/4 tsp xanthan gum
1 1/4 cup dark brown sugar
1 stick of butter (1/2 cup)
1 tsp vanilla
1. Best sugar & butter in mixing bowl until fluffy. Beat in egg & vanilla.
2. Mix all dry ingredients together and then blend into the wet mix. Mix well.
3. Chill dough for 30 minutes.
4. Roll dough into balls & bake at 350 for 12 minutes.
5. Let cool for 3-5 minutes on sheet & then remove to cooling rack.
6. Dip in powdered sugar while still slightly warm.
***Tip for gluten-free cookie baking: Chill the dough at least 30 minutes, even if the recipe does not call for it. This helps the cookies not spread out too much on your baking sheet. I speak from lots of tears & experience.
Ready to go in the oven:
Ready to inhale:
I had some people asking about the Catholic Potatoes I had on our Thanksgiving menu. You can find the recipe for them here, on The Examiner.
See you tomorrow for the end of week 1 of Cookie-A-Day!