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Chocolate Crinkle Cookies - Gluten Free

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Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.)
  • 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.
  • 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.
  • Let cookies cool completely on sheet before serving. (Cookies can be stored in airtight container at room temperature for up to 3 days.)

Notes

*To make these cookies dairy-free, substitute vegetable oil for butter.