Gluten Free Chocolate Spice Cookies
The perfect balance between chocolate and spice, and not overly sweet. These soft and chewy cookies are the unexpected favorite on your cookie tray!
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Servings: 2 dozen cookies
Ingredients
- 1/2 cup butter or vegan alternative note: Earth Balance Buttery Sticks not recommended for browning; use Violife or Miyoko's for vegan instead
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 egg or substitute
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (202 grams) gfJules Gluten Free All Purpose Flour
- 1/2 cup (45 grams) Dutch-processed cocoa powder
- 1 teaspoon sea salt or kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 1 chocolate bar approximately 3 ounces (I used Dr. Bronner's Magic All-One Dark Chocolate Almond Butter), broken into small shards to press into the tops of the cookies
- 1/4 cup crystallized ginger chopped finely (you may use less)
Instructions
- Preheat oven to 350°F.
- Heat butter in a small saucepan over low-medium, stirring until foamy. Continue stirring until browning, approximately 4 minutes. If you need to increase the heat, do so while continually stirring to prevent scorching.
- Transfer butter to a mixing bowl and add sugars plus 2 Tablespoons water. Mix or whisk until the sugars are totally dissolved -- this may take 2 minutes or so.
- Add egg and vanilla extract and mix. Add dry ingredients (gfJules Flour, cocoa, salt, baking powder, baking soda, spices) and mix until dough forms.
- Line cookie sheet with parchment and scoop dough balls with cookie scoop or spoon, transferring dough balls to your hands to roll between your palms to compress the dough further. Leave about 2 inches between dough balls. Press down gently on the balls before baking to flatten slightly.
- Bake until puffy, about 8 minutes. Remove to a wire rack for 1-2 minutes.
- Meanwhile, prepare the chocolate bar by breaking or cutting into irregular shapes and pieces and dice the ginger finely.
- Press chocolate into the center of each cookie and sprinkle tops with candied ginger. Return the cookie sheet to the oven for 30 seconds or up to 1 minute -- until the chocolate is looking melty on top. Remove to finish cooling, sliding the parchment onto the wire rack to remove from the hot tray in order to stop the cookies from continuing to bake further.
- Once cooled, serve or store at room temperature in an airtight container.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.