Chocolate Gluten Free CrinkleCrackle Cookies

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)
  1. 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.
  2. 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.
  3. Add the brown sugar, confectioner’s sugar, and the eggs to the chocolate mixture, blending well after each addition.
  4. 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.
  5. 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).
  6. 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).
  7. 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.
  8. 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.
  9. 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.
  10. EatThemEatThemEatThemGiveMeSomePlease

*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.

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