Imagine biting into a decadent chocolate cookie that's not only irresistibly soft and rich but also completely gluten-free! These Chocolate Blossom Cookies are the ultimate treat for anyone craving a sweet indulgence without compromising on flavor or texture. Whether you're managing gluten sensitivity or simply looking for a crowd-pleasing dessert, these cookies promise to be your new go-to recipe that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 24 chocolate kisses
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light, fluffy, and pale in color, about 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft chocolate dough forms. The dough should be slightly sticky but manageable.
- Chill the dough in the refrigerator for 15-20 minutes to make it easier to handle and prevent spreading during baking.
- Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake the cookies in the preheated oven for 8-10 minutes, until the edges are set but the centers are still slightly soft.
- Immediately after removing the cookies from the oven, gently press a chocolate kiss into the center of each warm cookie, creating a distinctive indentation.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The chocolate kiss will set as the cookies cool.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 weeks.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Chill the dough before baking to prevent excessive spreading and maintain the cookies' shape.
- Work quickly when pressing chocolate kisses into hot cookies to get a smooth, perfect indentation.
- Use high-quality gluten-free flour blend for the best texture and taste.
- Let cookies cool completely before storing to prevent moisture buildup.
- For best results, use room temperature ingredients and measure precisely.
- If the dough feels too sticky, refrigerate for an additional 10 minutes before rolling.
- Choose chocolate kisses at room temperature for easier insertion into warm cookies.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
