Chocolate Gluten Free CrinkleCrackle Cookies
Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 18 to 20
- 1/3 cup (5 1/4 tablespoons) unsalted butter (nondairy sub is fine)
- 4 ounces unsweetened chocolate*
- 3/4 cup all-purpose gluten-free flour
- 1/3 teaspoon xanthan gum (omit if using Better Batter flour)
- 1/4 cup + 2 tablespoons Dutch-processed unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 2/3 cup packed brown sugar (light, if you have it)
- 1/2 cup confectioner’s sugar + more for rolling
- 2 extra-large eggs
- 6 to 8 tablespoons milk (nondairy is fine; nonfat milk is not)
- Place the butter and chocolate in a large, microwave safe bowl, & microwave on high power for 30 seconds at a time, stirring in between cycles, until the chocolate & butter are smooth & shiny. Set aside the bowl to cool a bit (about 5 to 7 minutes) – not so long that the chocolate thickens again, but long enough that it won’t cook the eggs when you add them.
- While the chocolate is cooling, in a separate medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking powder, and salt, and mix to combine. Set the bowl aside.
- Add the brown sugar, confectioner’s sugar, and the eggs to the chocolate mixture, blending well after each addition.
- Add the flour mixture to the large bowl in thirds, alternating with the milk 2 tablespoons at a time (for a total of 6 tablespoons), and mixing well after each addition.
- Add the remaining 2 tablespoons of milk only if necessary to create a smooth and lovely cookie dough. The dough will be thick, but not particularly firm, similar to the consistency of play-doh (gluten-free play doh, since otherwise the very mention of play-doh has me quaking).
- Divide the dough in half, shape each into a log, wrap each half in plastic wrap, and place in the refrigerator until firm (at least an hour, up to overnight).
- When you are ready to work with the dough, preheat your oven to 350 degrees F. Line baking sheets with parchment paper and set them aside.
- Slice the chilled dough into 18 to 20 pieces. Roll each piece of dough between damp palms into a ball. Roll each ball in a bowl of confectioner’s sugar. Place the balls of dough about 3/4-inch apart on prepared baking sheets, place the sheets uncovered in the refrigerator, and allow them to rest for at least for about 5 to 10 minutes (the dough will absorb some of the sugar). Re-roll each bowl in the powdered sugar again after it has rested.
- Place the baking sheets in the center of the preheated oven and bake until the cookies have flattened out & the powdered sugar crinkles and crackles, about 8 to 10 minutes. The cookies will be soft to the touch, but will firm as they cool. Allow them to cool completely on the baking sheet.
*If you only have semi-sweet chocolate, just cut back on the confectioner’s sugar ingredient from 1/2 cup to 1/4 cup. Let’s not let the chocolate come between us.