My husband Adam asked me to create this recipe. He wanted a facsimile of Archway Dutch Cocoa Cookies, one of his childhood favorites. This recipe comes pretty darn close to the original, and has become a real favorite with my kids as well.
Recipe information
Yield
makes 24 2 1/2-inch cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2
Whisk together the flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar, and salt.
Step 3
In a separate bowl, whisk together the yogurt and cider vinegar.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fuffy, about 2 minutes. Add the vanilla and egg replacer. Mix for about 30 seconds.
Step 5
Add half of the flour mixture to the creamed batter then mix on low speed. Add half of the yogurt, then add the remaining flour and yogurt, scraping down the sides of the bowl as necessary.
Step 6
Scoop out dough by heaping tablespoonfuls and place on the baking sheets, 12 per sheet Wet your hands with a little water and roll the dough into balls, moistening your hands again as necessary. Roll the balls in the sugar and cocoa mixture until coated on all sides. Place them back on the baking sheets. (For a flatter cookie, press gently on the shaped balls to flatten before baking.)
Step 7
Bake in the center of the oven for 10 to 12 minutes, or until just set.
Step 8
Let cool for 10 minutes on the baking sheet before transferring to a cooling rack.
