The original gluten-full recipe was passed down to me from my little sister (or up to me, if you want to get technical). I knew exactly where to find it because she wrote out by hand all of our favorite recipes and bound them in a decorated notebook for my wedding present in 1975.
Here they are with the adjustments to make them gluten-free with no loss of taste.
1/2 cup (1 stick) unsalted butter, soft
1 and 2/3 cups sugar
2 teaspoons vanilla
2 squares unsweetened chocolate, melted
1 and 2/3 cups sorghum flour
2/3 cup arrowroot flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
equal parts cream and water to equal 1/3 cup (or 1/3 cup whole milk or half and half)
1/2 cup chopped walnuts (break apart with your fingers to retain the oil)
Powdered sugar (about 1 cup)
Cream butter with sugar and vanilla. Beat in eggs. Then add chocolate. In a separate bowl, whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Add flour mixture alternately with cream/water (or milk), mixing each addition. Stir in nuts.
Chill for 2-3 hours.
Preheat oven to 350 degree. Place powdered sugar on a plate. Quickly roll dough into 1” balls, rolling in powdered sugar before placing onto a greased cookie sheet two to three inches apart. (A cookie sheet with a dark and shiny nonstick finish works best.) Keep unused dough chilled. I found I could make 24 cookies before needing to re-refrigerate the dough. Also, I rolled 12 balls, setting them on the plate with the powdered sugar, but waiting to coat them until I had enough for one cookie sheet.
Bake at 350 degrees for 20 minutes (convection oven, 325 degrees for 15 minutes). Let cool one minute before removing from pan. Yield: 4 dozen cookies.
I can’t believe I’ve waited this long to bake these delicious cookies without gluten. They were definitely worth the wait. I am glad to have the opportunity to try new recipes and share them with you. I bet you’ll find a new favorite cookie when you taste these chocolate chews.