the sugar and salt co.
Frosted Chocolate Chip Cookie Ingredients
–unsalted butter room temperature –granulated sugar –eggs –vanilla extract –gluten free all-purpose flour 1:1 ratio –baking powder –coarse Kosher salt –dark chocolate chunks
Cookie Dough instructions
Cream together the butter and sugar. Add the eggs, one at a time, beating until combined after each addition. Add the vanilla, and mix just until combined. Stir together the gluten free all-purpose flour, baking powder, salt, and dark chocolate. Add the flour mixture to the butter mixture, and turn the mixer on low speed. Mix until just combined.
Rolling out the cookie dough
Place the dough in between two pieces of parchment paper. Roll into a ¼ inch thick disk and place in the freezer for at least 1 hour. Remove the dough from the freezer and let sit at room temperature for 10-15 minutes.
Cutting the cookie dough
Preheat the oven to 350°F. Once the dough has thawed slightly, cut into circles, using a 2-3 inch cookie cutter. Place the cookie dough cutouts on a parchment-lined baking sheet, and place in the freezer for 5 minutes.
Re-Roll the cookie dough
Re-roll the dough and freeze for 10-15 minutes. Remove from the freezer and cut out shapes with remaining dough. Place the dough in the freezer for 5 minutes. Immediately after removing the cut out cookie dough from the freezer, place in the oven.
– 1 ½ cups powdered sugar – ¼ cup cocoa powder I prefer dark cocoa powder – 1 teaspoon vanilla extract – 3-4 tablespoons milk – Coarse sea salt for garnish
In a small bowl, whisk together powdered sugar, cocoa powder, and salt. Add vanilla and 2 tablespoons of milk. Begin whisking, and add more milk, 1 tablespoon at a time, until the icing is the consistency of honey. Ice the cookies as desired. Once iced, sprinkle cookies with a bit more sea salt
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