Adapted from How Can it be Gluten Free by America’s Test Kitchen
4 ounces unsweetened chocolate, chopped
4 tablespoons butter
5 ounces all purpose gluten free flour
1.5 ounces (1/2 cup) cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
10.5 ounces (1.5 cups packed) brown sugar
3 large eggs
2 tablespoons water
1 teaspoon vanilla extract
Sugar coating:
3.5 ounces (1/2 cup) granulated sugar
2 ounces (1/2 cup) powdered sugar
Place an oven rack in the center of the oven and pre-heat to 325-F.
Line two sheet pans with parchment paper.
Place chocolate and butter in a bowl and microwave for one minutes. Stir well, and continue to microwave an additional 30 seconds, or until completely melted. Set aside to cool.
In another bowl, whisk together brown sugar, eggs, water, and vanilla extract. Mix until very smooth.
Whisk in the cooled chocolate mixture until well combined.
Place a sieve over the bowl and add the flour, cocoa powder, salt, baking powder, baking soda, and xanthan gum. Mix well using a rubber spatula.
Place granulated sugar and powdered sugar in two separate bowls.
Using two soupspoons, scoop up two tablespoons of dough and place it into the granulated sugar. The dough will be very sticky but coating it in the sugar will allow it to be worked with. Gently shape the cookie into a ball and then place it into the powdered sugar and roll around to coat. Place onto prepared cookie sheet two inches apart.
Bake cookies, one sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft, about 12 minutes.
Allow cookies to cool completely on the sheet pan.
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