Adapted to Gluten Free from http://www.kingarthurflour.com/recipes/fudge-drops-recipe?recipe_id=R731
These cookies develop an attractive shiny, cracked top surface as they bake. Be sure to allow them to cool before moving them off the baking sheet, as they’re very delicate while hot. Step-by-step photos illustrating how to make these cookies are available at Bakers’ Banter, the King Arthur blog.
8 ounces bittersweet or unsweetened baking chocolate
3 tablespoons butter
2/3c agave nectar
2 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla
1 cup Gluten Free Mama’s Almond Flour Blend
1/4 teaspoon baking powder
1/4 teaspoon salt
2-3 dozen Kisses or chocolate wafers to decorate the cookies
You may use regular chocolate chips (1 1/3 cups = 8 ounces) if you prefer. If you’re using bar chocolate (as opposed to chips), break it into irregular 1/2 to 3/4-inch chunks.
In a double boiler, or in the microwave, gently melt together the chocolate and butter. To avoid heating the chocolate too much and possibly burning it, the best method is to heat till the butter is melted and the chocolate has partially melted, then remove from the heat. Stir until all the chocolate melts.
In a separate bowl, beat together the agave and eggs until they’re light and fluffy. Add the hot melted chocolate, then stir in the remaining ingredients. Refrigerate the batter-like dough for 1 hour, to make it easier to handle.
Preheat the oven to 325°F. Line 2 baking sheets with parchment, three if you have them. Lightly grease the parchment by brushing with neutral vegetable oil.
Drop the cookie dough by tablespoonfuls (about the size of a small ping pong ball) onto the prepared baking sheets. Leave about 2” between the dough balls, as they’ll spread as they bake. Press a kiss or chocolate wafer into the middle of each dough ball.
Bake the cookies for 11 to 12 minutes, until their tops are shiny and just starting to crack. They won’t crack until the very end, so keep a close eye on them; when they’re cracked all the way across the top surface, they’re about done. The point is, you want these baked all the way through, but just barely; additional baking will make them crisp rather than chewy. Remove the cookies from the oven and wait at least 5 minutes before transferring them to a rack to cool.
Yield: about 30 cookies.