These chocolate crinkle cookies are awesome – you would never know they are gluten and dairy free; they taste like a real cookie!
(I tried to capture the chocolate deliciousness with this photo, but I don’t think it does it justice).
Kaitlin originally found this recipe through pinterest and didn’t do much (if any) adapting. We made them for family dinner the night our grandpa passed away. Our grandpa loved desserts (if there were options, he was known for always asking for “a little of each”) and we hoped these cookies would be a sweet reminder of him. They were beyond delicious and our family loved them. Fast forward 4 months, and I needed to bring treats for three different events happening over 2 days. I wanted to make something gluten-free, so I could enjoy as well, but didn’t want to use expensive gf flours to feed a crowd of people – these cookies immediately came to mind! (I also made the brown butter toffee blondies out of Martha Stewart’s Cookie Book, which were sinfully delicious, but I don’t want to incur the wrath of Martha by posting her recipe without permission, so you’ll just have to buy the book yourself…). Needless to say, both treats were BIG hits. The two platefuls I brought to the elementary school were gone long before lunch!
Chocolate Crinkle Cookies
(Makes about 18)
1.5 cups Chocolate Chips (she recommends bittersweet…I used the Nestle Dark Chocolate Chips which are my new favorite chocolate chip)
3 large egg whites at room temperature
2.5 cups of powdered sugar
1/2 cup of unsweetened cocoa powder
1 Tbl cornstarch
1/4 tsp salt
Preheat the oven to 350 degrees. Put a silpat or other nonstick surface on a baking sheet.
Melt 1 cup of chocolate chips (putting the other 1/2 cup aside) in the microwave. Check them every 20-30 seconds so you don’t burn them!
Using an electric mixer (or an electric whisk like we did) beat the egg whites into soft peaks in a large bowl. Slowly beat in 1 cup of powdered sugar. It should look like Marshmallow fluff!
In a separate medium bowl, whisk the cocoa powder, 1 cup of powdered sugar, cornstarch and salt together. Slowly add this to meringue.
When the dry ingredients have been incorporated, add the melted chocolate and 1/2 cup of chocolate chips to the batter, which will become stiff.
Place the remaining 1/2 cup of powdered sugar in a bowl or high rimmed plate. Make balls of dough about 1 Tbl and roll them in the powdered sugar before placing on the baking sheet (about 2 inches apart from each other). Be warned – this is a messy dough, it get’s allll over your hands, so remove any rings/bracelets. (I experimented with wetting my hands or leaving them dry before rolling…it didn’t make much of a difference. I could do 6 balls before needing to wash my hands and start over.) (Don’t be deterred by this. It’s not bad and it goes quickly!)
The original recipe recommends baking for 10 minutes, I ended up doing about 13. Cool on the pan for about 10 minutes before moving to a baking rack to cool. They are super fudgy when they are hot (aka…incredibly rich), but get more solid as they cool.
This is a photo of my final delicious plate of cookies. (I made a double batch…that’s why there is so many).