We are going to be doing Very Important Things this summer with these crispy crunchy cookies. Believe you me. There’s a dead giveaway that they’re crispity crunchity: the blunt edges. … more
There’s a dead giveaway that they’re crispity crunchity: the blunt edges. They really don’t spread during baking. And they don’t rise (no leaveners). They just, well, wait patiently to be baked.
They have a way different texture than these soft & chewy chocolate cookies for ice cream sandwiches we made last week, which are rounded on the edges. Those cookies are soft, and they spread and expand a bit, which is one of the reasons they’re more cakey. They give when you bite into them, so that you may enjoy your ice cream sandwich.
And if you don’t mind being bossed around for just a minute or two here, I’m going to go ahead and ask you to make a whole bunch of these cookies before the summer gets into full swing and you’re all whiny (said with l-o-v-e) about turning on your oven.
- 1¾ cups (245g) high-quality all-purpose gluten-free flour
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- ½ cup (40g) unsweetened Dutch-process cocoa powder
- ¾ cup (150g) sugar
- ¼ teaspoon kosher salt
- 8 tablespoons (112g) unsalted butter, at room temperature
- 1 extra-large egg at room temperature, beaten
- 1½ teaspoons pure vanilla extract
- Preheat your oven to 325 degrees F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, cocoa powder, sugar and salt, and whisk to combine well. Add the butter, egg and vanilla, and mix until the dough comes together. It will be thick and smooth.
- Divide the dough into two equal parts, and roll each out between two sheets of unbleached parchment paper until the dough is ⅛ inch thick (the thickness of a nickel), no thinner.
- Pull back the top sheet of parchment paper on one piece of dough. With a round 2¼-inch cookie cutter, cut out rounds. Transfer the rounds to the prepared baking sheets, and place them about 1-inch apart (they will not spread much during baking). Gather the scraps, roll them out again, and cut more rounds. Repeat with the second piece of dough.
- Place the baking sheets, one at a time, in the center of the preheated oven and bake, rotating once during baking, for 8 minutes or until the cookies spring back when pressed lightly in the center.
- Remove the baking sheet from the oven, and allow to cool on the baking sheet until firm. Transfer to a wire rack to cool completely.
We’ll hit the ground running tomorrow. You’ll see.
P.S. To those of you who have bought My Cookbook, party at my house! I’ll make the chocolate wafers.