Chocolate Crinkle Cookies
by: claire cary
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.
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10
Ingredients
Wet
- ¼ cup butter at room temperature
- ½ cup white sugar
- ½ cup dark brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
Dry
- ½ cup + 1 tablespoon cocoa powder
- 1 cup + 1 tablespoon gluten free all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/2-1 teaspoon espresso powder
- ½ cup chocolate chips
For rolling
- 1 cup powdered sugar
- ¼ cup white sugar
Instructions
- 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.
Serving: 1cookie / Calories: 201kcal / Carbohydrates: 51g / Protein: 6g / Fat: 5g / Saturated Fat: 3g / Cholesterol: 35mg / Fiber: 6g / Sugar: 32g
