4 ounces bittersweet chocolate, chopped
8 tablespoons (112 g) unsalted butter, chopped
2 tablespoons (42 g) unsulphured molasses
1 egg (50 g, weighed out of shell) at room temperature, beaten
2/3 cup (145 g) packed light brown sugar
1 1/4 cups (175 g) all-purpose gluten-free flour (I like Batter Batter here)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons (10 g) unsweetened cocoa powder (natural or Dutch-processed)
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
In a medium-size bowl, place the chopped chocolate and chopped butter. Melt in a double boiler or in the microwave in 30-second bursts, stirring until smooth. Allow to cool briefly, and then add the molasses, egg, and sugar. Mix to combine, and set the bowl aside.
In a large bowl, place the flour, xanthan gum, cocoa powder, salt and baking soda, and whisk to combine well. Create a well in the center of the dry ingredients, and add the chocolate mixture. Mix to combine. The dough will be very soft. Transfer the dough to a large piece of unbleached parchment paper. Shape into a cylinder about 2-inches in diameter along the length of the parchment paper and roll the paper tightly, cinching the ends to seal. Place the cylinder of dough in the refrigerator until firm enough to slice (at least 1 hour).
Once the dough has chilled enough to be sliced, preheat your oven to 325°F. Line large rimmed baking sheets with unbleached parchment paper and set them aside. Remove the chilled cylinder of dough from the refrigerator, unwrap, and slice into 1/2-inch thick disks. Place the pieces of dough about 3 inches apart on the prepared baking sheets. Bake, one baking sheet at a time, in the center of the preheated oven for 12 minutes, or until the cookies are spread about 3 inches in diameter and are set in the center. Remove from the oven and allow to cool completely before serving. If you attempt to move the cookies before they are cool, they will fall apart.
Originally published on the blog in 2013. Recipe unchanged, some photos and video new, text mostly new.