These gluten free chocolate crinkle cookies are rich, easy to make and perfect for the Holidays. With a fudgy and chewy texture, this dairy free recipe is totally crowd pleasing.
Cream together the sugar and butter with an electric mixer for about 30 seconds.
Beat in the eggs and vanilla.
Beat in all dry ingredients except for the chocolate chips. Be sure to spoon and level the cocoa and flour, don't scoop from the bag.
Fold in the chocolate chips.
Place the dough in the fridge for at least 2 hours (ideally 4) to set.
After the dough has set, preheat the oven to 350 degrees Fahrenheit.
In a small bowl, combine the powdered sugar and regular sugar.
Use a medium cookie scoop (about 1 1/2-2 tablespoons) and roll the dough into a ball. It helps to use slightly damp hands if you notice the dough sticking at all.
Roll in the sugar and place on a baking sheet lined with parchment paper.
Bake for 9-13 minutes, all ovens are different, but I usually do 10-11 minutes in my oven. They will continue to harden as they cool.
Use a round cookie cutter to scoot around the cookies to create perfect circles.
Let cool on the cookie sheet for about 15 minutes, then transfer to a cooling rack. Enjoy!
Notes
To keep these gluten free, I used the Bob's Red Mill 1:1 Baking flour. You can use regular all purpose flour if you are not gluten free.