Gluten Free Chocolate Crinkle Cookies Recipe: Fudgy gluten free chocolate crinkle cookies with that thin sugar shell outside and deep, beautiful cracks. Learn the secrets to making sure your crinkles always crackle!
Ingredients
- 4 ounces bittersweet chocolate chopped (See Recipe Notes)
- 6 tablespoons (84 g) unsalted butter chopped
- 1 ½ cups (210 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- 5 tablespoons (25 g) unsweetened cocoa powder (See Recipe Notes)
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 2 teaspoons pure vanilla extract
- 1 cup (115 g) confectioners’ sugar
Instructions
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Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
MELT THE CHOCOLATE AND BUTTER.
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In a medium-size heat-safe bowl, place the chopped chocolate and butter and melt in the microwave in 30-second bursts, stirring in between, until just melted, or over a double boiler.
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Set the mixture aside and allow it to cool until no longer hot to the touch. (See Recipe Notes for tips.)
MAKE THE COOKIE DOUGH.
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In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt and granulated sugar, and whisk to combine well.
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Add the melted butter and chocolate mixture, and mix to combine. Add the beaten eggs and vanilla, and mix to combine. The dough will be thick but soft.
SHAPE & DECORATE THE COOKIE DOUGH.
- Drop 24 2 tablespoon-sized pieces of dough on the prepared baking sheet with a spring-loaded ice cream scoop or two spoons, 2 inches apart.
- Roll each piece of dough into a ball between somewhat damp fingers, cover generously with confectioner’s sugar, and flatten into a 1/2-inch disk.
- Repeat for each dough piece.
- Press each cookie dough piece again in confectioners’ sugar, covering thoroughly. Put each piece back on the baking pan.
BAKE THE COOKIES.
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Place the baking sheets in the preheated oven, one at a time, and bake for 12 minutes or until just set in the center.
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Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
