Gluten Free Chocolate Crinkle Cookies
4 ounces bittersweet chocolate, chopped (See Recipe Notes)
6 tablespoons (84 g) unsalted butter, chopped
1 1/2 cups (210 g) all purpose gluten-free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
5 tablespoons (25 g) unsweetened cocoa powder (See Recipe Notes)
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
For the chocolate
“Bittersweet” chocolate just means that it’s chocolate that is approximately 70% cacao, 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.
For the 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.
If your cookie dough seems uneven
If you find that your cookie dough is not quite as smooth as it should be, you 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.
For deeper cracks in your cookies
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.
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a medium-size heat-safe bowl, place the chopped chocolate and butter and melt in the microwave in 30-second bursts, stirring in between, until just melted, or over a double boiler. Set the mixture aside and allow it to cool until no longer hot to the touch. (See Recipe Notes for tips.)
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. (See Recipe Notes for tips.) 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. Photos, video, much of text new.