Description
These gluten-free chocolate shortbread cookies are rich, tender, and perfectly balanced with deep chocolate flavor. Made with a blend of gluten-free flours and cocoa powder, and sweetened with coconut sugar, they offer a deliciously crumbly texture and delightful espresso undertones. Ideal for anyone seeking a gluten-free treat that’s buttery but light, these cookies are simple to prepare and bake to perfection.
Ingredients
Scale
Dry Ingredients
- 1½ cups gluten-free all-purpose flour (with xanthan gum included)
- ½ cup unsweetened cocoa powder (sifted)
- ¼ cup cornstarch
- ¼ cup tapioca starch
- ½ teaspoon xanthan gum (if your blend lacks it)
- 1 cup coconut sugar
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, cold, cut into ½-inch cubes
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sifted cocoa powder, cornstarch, tapioca starch, xanthan gum (if using), coconut sugar, kosher salt, and espresso powder. This ensures even flavor distribution and prevents lumps in the dough.
- Incorporate Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with small pea-sized butter pieces. Keeping the butter cold is essential for tender cookie layers.
- Add Wet Ingredients: Lightly beat the egg yolk with vanilla extract in a separate bowl. Drizzle this mixture over the buttery crumb mixture and gently fold with a spatula until the dough just comes together. Avoid overmixing to maintain a tender texture.
- Shape Dough: Turn the dough onto a lightly floured parchment sheet and shape it firmly into a log about 1 inch thick and 2½ inches in diameter. This log shape helps in cutting uniform cookie rounds.
- Chill Dough: Wrap the dough log tightly in parchment and refrigerate for at least one hour or overnight. Chilling prevents spreading and allows for easier slicing.
- Preheat Oven & Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie release.
- Slice and Arrange Cookies: Remove the chilled dough from the fridge and cut into ¼-inch thick rounds. Place rounds on prepared baking sheets spaced 1 inch apart. If dough crumbles when slicing, let it soften at room temperature for 5 minutes before slicing again.
- Bake Cookies: Bake for 12 minutes, rotating pans halfway through for even baking. Cookies should have set edges and slightly cracked tops. For softer centers, reduce baking time by 1 to 2 minutes. Let cookies rest on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Storage: Dough logs can be frozen up to one month wrapped tightly; baked cookies keep well in airtight containers at room temperature for 5 days or can be frozen for up to 2 months to maintain freshness and texture.
Notes
- Ensure butter is cold to achieve flaky, tender cookie layers.
- Sifting cocoa powder prevents lumps and creates uniform chocolate flavor.
- Do not overmix dough to avoid warming the butter and tough cookies.
- Chilling dough is crucial for clean slicing and preventing misshaped cookies.
- Rotate baking sheets midway through baking for even cookie color and texture.
- Underbaking slightly yields softer centers, as cookies firm up while cooling.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- Dough and cookies freeze well, allowing for advance preparation or longer storage.
