Chocolate Crinkle Cookies

Indulge in the delightful world of Chocolate Crinkle Cookies, a warm treat with a fudgy interior and stunning appearance.

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Prep Time 15

Cook Time 12

Cooling Time 10

Total Time 37

Servings: 24 cookies

Course: DESSERTS & TREATS

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Dough

5 tablespoon unsweetened cocoa powder Adds a deep chocolate flavor that balances perfectly with the sweetness.
1.5 cups gluten-free all-purpose flour blend Ensure it includes xanthan gum, or add 0.75 teaspoon separately for the right texture.
0.75 teaspoon baking powder Helps the cookies rise while maintaining their fudgy center.
0.125 teaspoon baking soda Enhances browning and adds a slight lift to your cookies.
0.5 teaspoon kosher salt Balances the sweetness and enhances the chocolate flavor.
1 cup granulated sugar Sweetens the dough and creates that lovely cracked appearance when baked.

For the Chocolate Mixture

4 oz bittersweet chocolate, chopped Melts beautifully to create that gooey texture that pulls everyone in.
6 tablespoon unsalted butter Provides richness and helps to create that soft, chewy center.

For the Wet Ingredients

2 large eggs Ensure they are at room temperature for better incorporation into the dough.
2 teaspoon vanilla extract Imparts a warm, aromatic flavor that rounds out the sweetness perfectly.

For the Coating

1 cup confectioners’ sugar Coats the cookies to give them that iconic snowy finish.

Equipment

Oven
mixing bowls
baking sheets
Parchment Paper
Medium cookie scoop

Method

How to Make Chocolate Crinkle Cookies

Preheat your oven to 325°F (163°C) and line your baking sheets with parchment paper.
Melt the chopped bittersweet chocolate and unsalted butter together, stirring until smooth and letting it cool slightly.
Whisk together in a large bowl the gluten-free flour blend, cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar.
Combine the cooled chocolate mixture with your dry ingredients, then mix in the room temperature eggs and vanilla extract.
Scoop the dough into 24 equal balls and coat each in the confectioners’ sugar.
Arrange the dough balls on prepared baking sheets, leaving about 2 inches apart, and bake for 12 minutes.
Cool the cookies on the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Dust with extra confectioners’ sugar before serving for a delightful presentation.

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