2 (1-ounce) squares unsweetened baking chocolate
1 cup sugar
1 teaspoon gluten-free vanilla
1 cup Gluten-Free Flour Blend (see below)
1 teaspoon gluten-free baking powder
1/8 teaspoon salt
1 cup gluten-free mini chocolate chips
Combine butter and unsweetened baking chocolate in saucepan. Cook over low heat until melted. Remove from heat; stir in 1 cup sugar, eggs and vanilla until well mixed. Stir in all remaining ingredients except additional sugar until well combined. Cover; refrigerate 2 hours or until chilled.
Heat oven to 350ºF.
Place additional sugar in bowl. Shape dough into 1-inch balls: roll in sugar. Place 2 inches apart onto cookie sheet lined with parchment paper or silicone mat. Bake 8-10 minutes or until cookies are set and crackled on top. (Do not overbake.)
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking