Gluten Free Chocolate Crinkle Cookies Recipe
Prep
15m
Cook
12m
Total
27m
Fudgy gluten free chocolate crinkle cookies with that thin sugar shell outside and deep, beautiful cracks. Learn the secrets to making sure your crinkle always crackle!
Ingredients
18 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 170kcal 8%
-
Fat 7g 10%
-
Saturated Fat 4g 20%
-
Carbohydrates 25g 8%
-
Fiber 2g 8%
-
Sugar 17g 34%
-
Protein 2g 4%
-
Cholesterol 28mg 9%
-
Sodium 70mg 2%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Chocolate: "Bittersweet" chocolate just means that it's chocolate that is approximately 70% cocoa, and has fewer milk solids than semi-sweet, if any at all. Semisweet chocolate works quite well, too, but don't melt chips, since they contain wax.
Cocoa Powder: You can use either Dutch-processed (I like Rodelle brand) or natural cocoa powder, like Hershey's. Hershey's special dark also works.
Uneven cookie dough: If you find that your cookie dough is not quite as smooth as it should be, your melted butter and chocolate mixture may have been too hot. Don't worry! Just allow the dough to sit at room temperature, stirring occasionally until it's more cohesive.
Deeper cracks: If you prefer deeper cracks in your finished cookies, only press your mounds of cookie dough down slightly, until it's closer to an inch thick before rolling the cookie dough in confectioners' sugar twice. The baking time should not vary, and the cookies will be more dramatic, but more fragile.
Cocoa Powder: You can use either Dutch-processed (I like Rodelle brand) or natural cocoa powder, like Hershey's. Hershey's special dark also works.
Uneven cookie dough: If you find that your cookie dough is not quite as smooth as it should be, your melted butter and chocolate mixture may have been too hot. Don't worry! Just allow the dough to sit at room temperature, stirring occasionally until it's more cohesive.
Deeper cracks: If you prefer deeper cracks in your finished cookies, only press your mounds of cookie dough down slightly, until it's closer to an inch thick before rolling the cookie dough in confectioners' sugar twice. The baking time should not vary, and the cookies will be more dramatic, but more fragile.
Imported & edited by @johnnydallas24
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