Chocolate Dipped Butter Cookies
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 2 1/2 cups all purpose gluten free flour **
- 1/2 cup Turbinado sugar (sugar in the raw)
- (Dipping chocolate below recipe)
** I used Gluten Free Pantry all purpose flour which has white rice flour, potato starch, tapioca starch, guar gum, and salt. Be sure to add either guar gum or xanthan gum (1/2 tsp per cup) if you make your own AP flour or if your brand doesn’t have it included. I have a go-to gluten free all purpose flour blend that has proven excellent in baking.
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
Combine the flour and baking powder (and guar gum if you are adding) and set aside. In a large glass bowl cream the butter, sugar, eggs, and vanilla with electric mixer until creamy and blended. Add the flour mixture to the butter mixture and blend until thoroughly combined.
Roll 1 tsp of the dough into a ball and roll in the turbinado sugar. Set on prepared baking sheet 2″ apart. Bake 400 degrees for 10 minutes. Remove from oven and allow to cool 2-3 minutes before transferring to cooling rack.
When all cookies are baked and cooled, prepare the dipping chocolate.
Chocolate for Dipping:
- 10 oz bag of Hershey’s chocolate chips (or other gluten free choc chip)
- 1 Tbsp shortening (don’t use butter, margarine or oil…it won’t work)
Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) for 1 minute, stir, return to microwave for 30 seconds or just until chips are melted and mixture is smooth when stirred. Don’t over-heat…just until melted.
Dip half the cookie in the chocolate and place on parchment lined baking sheet to cool and harden. When chocolate has hardened, store in air-tight containers or zip-lock bags. These cookies keep well for a week if kept in closed container.