If you’re anything like me, you probably have a couple of cookie exchanges you’re participating in this year.
Or you probably have a few holiday parties that you could use an easy cookie recipe for.
Or you’re just hungry, and generally love cookies at any time of the day.
Whatever the reason for it, I can promise these cookies won’t let you down. The recipe is relatively simple but produces such beautiful cookies that people will probably think you spent all day in your kitchen baking…when really you probably had enough time to take a nap while your dough was firming up in the refrigerator!
I’ve always loved crackle cookies, but for some reason I don’t make them very much. When I decided to again the other day I was reminded of what a complete crowd pleaser they always are. Always seeking an excuse to add some coffee into anything (hello- Mother of a busy almost three-year-old over here!) I added some instant granules to this and I think that’s what helps to make the recipe really special. It’s a very subtle addition, but I think it takes these lovely little cookies from “great” to “oh.my.goodness.”
I had two containers full (I doubled the recipe you see here) two days ago and I just looked over at the counter where I was keeping them and there are two and a half left. I repeat… two…and…a…half! While what I really want to say is “what kind of monster only eats HALF a cookie?!” it was probably me trying to keep my daughter from getting sugar high on a day when I didn’t have the car to take her out of the house to burn that extra energy off. Regardless, these cookies have clearly been a hit around here 😉
Gluten-Free Mocha Crackle Cookies
Makes 12 Cookies
– 1 cup plus 1 tablespoon gluten-free baking flour
– 1 teaspoon baking powder
– 2 ounces dark chocolate chips
– 1/4 cup oil
– 1/4 teaspoon sea salt
– 1 tablespoon plus 1/2 teaspoon instant coffee
– 1/2 cup white sugar
– 1/2 cup dark brown sugar, packed
– 2 large eggs
– About 1/2 cup powdered sugar (Redpath is gluten-free)
1) Line your baking sheets with mats or parchment paper.
2) In a medium sized bowl, combine the flour and baking powder and set aside.
3) In a small microwave safe bowl, combine the chocolate chips with the oil and sea salt. Microwave in 20-30 second increments, stirring in between, until melted and smooth. (You can do this on a double boiler if you prefer, but this method is much quicker- and less messy too!)
4) Add the instant coffee to the chocolate mixture and stir (it will be a little “lumpy” but that is okay). Allow the chocolate mixture to cool for about 10 minutes, or until lukewarm.
5) Once cooled, add both sugars and whisk in your eggs one at a time. Add the flour/baking powder mixture and stir gently just until combined.
6) Place your dough into the refrigerator and cool until firm (about 2 hours)
7) When your dough is properly chilled, preheat your oven to 350 degrees.
8) Scoop dough by the tablespoon and roll into circles with clean hands. Gently drop the dough balls into the powdered sugar, rolling until coated. Place on your cookie sheet about 2 inches apart.
9) Bake the cookies in your preheated oven for 12-15 minutes, or until the tops bounce back when lightly pressed. Remove from the oven to cool, placing on a wire cooling rack (or removing from baking tray to another cool surface) after about 5 minutes.
Happy Eating! Xo