Ingredients

The following ingredients have 4 Servings
  • 2 sticks unsalted butter
  • 3/4 cup sugar
  • 1 egg yolk
  • 1/3 cup cocoa powder
  • 2 tsp vanilla extract
  • 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour
  • 1/4 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 stick unsalted butter
  • 2 tbsp shortening
  • 1 3/4 cup powdered sugar
  • 1 tsp vanilla extract

Instruction

  • Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper.
  • Using a stand mixer beat the butter and sugar together until soft and creamy. Add 1 egg yolk, cocoa powder, and vanilla and continue to mix.
  • In a separate bowl whisk flour, baking soda, and salt.  
  • Add flour mixture to butter mixture and mix until just combined and a dough forms.
  • Scoop dough with a mini ice cream scoop about 2 tsp and roll into a ball.  Place on cookie sheet and press the center down with your thumb.
  • Cook for 7 minutes.  They may not seem done but I like mine undercooked a bit.  Gently press the center down again with your thumb to make sure you have a good indentation.  Let cool before removing from sheet.