Gluten-Free Chocolate Crinkles
About 2 dozen cookies
These fudgy cookies are a holiday classic for a reason. Chocolate lovers clamor for them. If you love the combination of chocolate and peppermint, add ½ teaspoon of peppermint extract to the dough.
- 1¼ cups gluten-free all-purpose flour (Bob’s Red Mill Gluten Free 1-to-1 Baking Flour recommended)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 ounces unsweetened chocolate baking bars, chopped
- 2 tablespoons butter, cut into pieces
- 1 cup granulated sugar
- ½ teaspoon peppermint extract, optional
- 2 large eggs
- 1 cup powdered sugar
Whisk together gluten-free flour, baking powder and salt in a small bowl. Set aside.
Microwave unsweetened chocolate and butter in a microwave-safe bowl at high heat for 30 seconds. Stir. Repeat until butter and chocolate are melted and smooth, about two minutes total.
Stir granulated sugar (and peppermint extract, if using) into melted chocolate. Add the eggs and stir until combined. Add the flour mixture and stir until a very soft dough forms.
Cover bowl with plastic wrap. Chill for at least two hours and up to three days.
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
Scoop dough, about two teaspoons each, and roll into balls. Roll dough into powdered sugar. Be sure to coat the dough heavily in powdered sugar. If you don’t add enough powdered sugar, the dough will absorb the sugar, and you’ll lose the decorative look of the cookies.
Place dough balls onto the prepared baking sheet, about 2 inches apart. Store dough in the refrigerator between batches.
Bake until cookies are crackled and set, about 12 minutes.
Cool cookies on the baking sheet for five minutes and then transfer to a wire rack to cool completely.
Store cookies wrapped on the counter for up to three days or freeze up to three months.
Preparation time: 15 minutes plus 2 hours for chilling. Baking time: About 12 minutes per pan.
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