Classic gluten free chocolate crinkle cookies are positively fudgy inside, almost crisp outside. They’re one of the very best holiday cookies ever invented.
Like almost everyone else, I really only make chocolate crinkle cookies around the holidays. But why oh why do I save this perfect cookie for just once a year?
You know how M&Ms have a candy shell, and smooth chocolate insides? Well chocolate crinkle cookies are the M&Ms of the cookie world. Powdered sugar forms a kind candy shell on the outside, and the inside is like the most perfect brownie you’ve ever had.
I first posted a recipe for gluten free chocolate crinkle cookies in 2013. Over the years, I’ve revised the recipe a few times to make it simpler. The dough is easier than ever to handle, and there are fewer ingredients now.
Crinkle cookies are named for the crinkled, crackled appearance they take on as they bake. The soft white sugar on the outside splinters around the cracks that appear on the face of the cookie.
I guess you could call them crackle cookies, but for some reason that sounds positively ridiculous to me. Like “crinkle” is so serious and important.
Oh, hey, by the way, I’ve learned the secret to making crinkle cookies that always crinkle and crackle on top! You simply must coat the cookies twice in confectioners’ sugar (also called powdered sugar or icing sugar).
Go through all the cookies, coating them in sugar as you go. Then return to the very first cookie, and coat once more, very generously, with sugar. There has to be a thick enough layer of sugar to form a crust in the oven. Some might call it a candy shell.
3/4 teaspoon xanthan gum (omit if your blend already contains it)
5 tablespoons (25 g) unsweetened cocoa powder (natural or Dutch-processed)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (200 g) granulated sugar
2 eggs (100 g, weighed out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
1 cup (115 g) confectioners’ sugar
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a medium-size bowl, place the chopped chocolate and butter. Place the bowl over a pot with about an inch of simmering water, making sure that the water doesn’t boil and the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter are melted and smooth. Remove the bowl from the heat, and set aside to cool briefly.
In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt and granulated sugar, and whisk to combine well. 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.
With a spring-loaded ice cream scoop or two spoons, drop the dough about 2 inches apart in about 24 pieces on the prepared baking sheet (each piece of dough should be about 2 tablespoons’ worth of dough). Roll each piece of dough into a ball between slightly wet palms, coat the dough generously with the confectioner’s sugar, and press the dough into a disk about 1/2-inch thick. Repeat with every piece of dough. Press each piece of cookie dough once more in the confectioners’ sugar, making sure to cover generously in the sugar. Return each piece to its place on the baking sheet.
Place the baking sheets in the preheated oven, one at a time, and bake for 12 minutes or until just set in the center. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Originally posted on the blog in 2013. Recipe ingredients and method altered for ease and texture. All photos and text new.