The first thing that happens when you go gluten-free is miss every single dessert you’ve ever loved.
Baked good especially! But let me be the first to assure you that gluten-free baking has come so far! Thank goodness because treats like the Chocolate Crinkle Cookies are the ones I miss most!
Yes, I could just stick to candy (and I totally wouldn’t be complaining) but there is something about having a super yummy, warm cookie. And these are the type that you can eat a million of.
Now, before you go cooking up a batch of these bad boys, there is something you need to be aware of when cooking gluten-free goodies.
It’s really important that you make the recipe as it is written.
SHOP MY BAKING FAVORITES
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In traditional baking recipes, which all-purpose flour you use isn’t terribly important. That’s because all of them contain the same single ingredient—wheat flour. Yes, protein levels in the wheat will vary slightly among different flours, but this typically has a minimal effect on the finished product. But in gluten-free baking recipes that call for a gluten-free flour blend, the blend used has significantly more impact on the final baked good. That’s because each flour blend relies on a mix of different ingredients, yielding cookies, cakes, breads, and muffins with varying textures, colors, and flavors.
So as you’re going about making this recipe, even if there is something you think you can do without, trust me! Unless otherwise written to accept exclusions or substitutions (like making this recipe dairy free or substituting the espresso powder) make sure you follow it to a T!
Chocolate Crinkle Cookies - Gluten FreePrint Recipe
4 oz unsweetened chocolate, chopped
4 Tbsp unsalted butter, cut into 4 pieces (substitute butter for vegetable oil if making dairy-free)
5 oz King Arthur Gluten-Free Multi-Purpose Flour (it’s important to measure this!)
1 1/2 oz dutch-processed cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
10 1/2 oz (1 1/2 cups) brown sugar
3 large eggs
2 Tbsp water
4 tsp instant espresso powder (can swap for an additional 4 tsp cocoa powder)
1 tsp vanilla extract
3 1/2 oz (1/2 cup) granulated sugar
2 oz (1/2 cup) confectioners’ sugar
1. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally until melted, 2 to 4 minutes; let cool slightly. In a separate bowl, whisk flour blend, cocoa, salt, baking powder, baking soda, and xanthan gum together.
2. In large bowl, whisk brown sugar, eggs, water, espresso powder (if using), and vanilla together until no lumps remain and mixture is very smooth. Whisk in cooled chocolate mixture until well combined. Stir in flour mixture with rubber spatula until dough is completely mixed. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be very soft and sticky.)
3. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working in batches, use 2 soup spoons to portion out 2-tablespoon-size pieces of dough and drop into granulated sugar. Coat each piece of dough with sugar, then roll into rough balls. Transfer balls to confectioners’ sugar, roll to coat evenly, and space 2 inches apart on prepared sheets.
4. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking.
5. Let cookies cool completely on sheet before serving. (Cookies can be stored in airtight container at room temperature for up to 3 days.)