Description
These gluten-free chocolate crinkle cookies are soft, chewy, and rich in chocolate flavor with a beautiful powdered sugar coating that cracks as they bake.
Ingredients
Scale
- 1¾ cups (262g) gluten-free measure-for-measure flour
- ½ cup (41g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (113g) butter (at room temperature)
- ¾ cup (150g) granulated sugar
- ¼ cup (53g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (66g) granulated sugar (for rolling)
- ½ cup (40g) powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat the butter, granulated sugar and brown sugar together until smooth.
- Add the eggs and vanilla and beat on medium until light and fluffy, about 2-3 minutes.
- Add the dry ingredients to the wet ingredients and mix until combined. Scraping down the bottom and sides of the bowl halfway through.
- Cover the bowl and refrigerate the dough for at least 2 hours, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Roll each dough ball in the granulated sugar, then roll generously in the powdered sugar.
- Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set, but the centers are still soft.
- Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Be sure to chill the dough well for the signature crinkle effect and optimal chewy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 132 kcal
- Sugar: 15 g
- Sodium: 131 mg
- Fat: 5 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g