Recipe by katii
Soft, moist cookies that are as picturesque as they are yummy. Best if enjoyed the day of baking.
Top Review by Chef Edlear
Excellent cookie. Easy to make, pretty and flavorful. I found that mine kept very well overnight. Sure they weren't fresh-baked tasting, but still after 3 days better than anything you can buy for triple the cost in a grocery store! Thanks, katii! - I used a #50 scoop and baked them in a commercial convection oven at 325. This recipe multiplied by 4 very well, and I only baked 3/4 of it the first day. I refrigerated the remaining dough and baked it the folllowing day, after letting it sit at room temp. long enough to get soft-ish.
- 59.14 ml butter, softened
- 473.18 ml sugar
- 3 eggs
- 9.85 ml vanilla
- 4 (113.39 g) unsweetened chocolate squares, melted
- 2 sweet rice flour
- 118.29 ml tapioca starch
- 118.29 ml potato starch
- 9.85 ml gluten free baking powder
- 2.46 ml salt
- 158.51 ml icing sugar
Directions See How It's Made
- Cream butter and sugar together.
- Beat in eggs, one at a time.
- Mix in vanilla and chocolate.
- Stir in flour, baking powder, and salt together; add and mix well.
- Shape into one inch balls and roll in icing sugar.
- Arrange on greased baking sheets and bake in a preheated 350* oven for 8 to 10 minutes (DO NOT overbake).
- Cookies will be quite soft.