Mocha mound crackle cookies
Makes: about 2 dozen
Prep Time: 25 minutes (includes chilling time)
Total Time: 1 hour
1 cup gluten free baking blend for muffins & quick breads
1/2 cup unsweetened cocoa plus 2 Tablespoons, divided
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon table salt
1/4 teaspoon baking soda
1 1/2 cups packed brown sugar
3 large eggs
1 Tablespoon coffee powder or instant espresso powder
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 Tablespoons unsalted butter
1/2 cup granulated sugar
1/4 cup confectioners sugar
1. Preheat Oven: Adjust oven rack to middle position. Preheat oven to 325 degrees.
2. Prep Pans: Line 2 baking sheets with parchment paper. Set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk flour blend, 1/2 cup cocoa powder, baking powder, xanthan gum, table salt and baking soda together until well blended.
4. Mix Wet Ingredients: In a large bowl, whisk brown sugar, eggs, coffee powder and vanilla together until combined.
5. Melt Chocolate: In a microwave safe bowl, melt chocolate and 4 Tablespoons butter, stirring often, until smooth, about 1 minute or so.
6. Add Chocolate to Egg Mixture: Whisk the melted chocolate mixture into the egg mixture until combined.
7. Fold in Dry Mix: Fold in flour until no dry streaks remain.
8. Chill Dough: Place dough in refrigerator 15 minutes to chill.
9. Prep Sugars: Place granulated sugar in a small bowl. Add powdered sugar and 2 Tablespoons cocoa powder to another small bowl and whisk together with a fork to combine.
10. Form Cookies: Using a 2 Tablespoon dough scoop, roll into balls. Drop ball into granulated sugar and roll to coat. Transfer to powdered sugar/cocoa mix and roll to coat. Evenly space balls on sheets, 12 per sheet.
11. Bake Cookies: Bake cookies, one sheet at a time, until cookies are puffed and cracked at the edges, about 12 minutes. (They will look raw in the middle but they will finish cooking on the sheet.)
12. Cool & Serve: Let cookies cool completely on sheet before serving. Enjoy.
