Clara Gluten Free

Chocolate Crinkles

I solved the recipe puzzle! I won 10 points and a batch of cookies! Except, those ten points are ones I awarded myself and the batch of crinkles are the cookies I made as I figured out the recipe. Anyway.

I took these in an entirely different direction than the first batch. As in a "very dry dough instead of melty almost-batter" sort of different direction. The idea was to keep the chocolate from melting while the cookies baked and as a result, absorbing all the powdered sugar.  In order to make this work, I reduced the chocolate, added cocoa, made my flours more absorbent, and added an egg (these cookies have to stay together somehow!). Finally, to prevent the cookies spreading, I chilled the dough before rolling/pressing in the powdered sugar. Which means that this time, they're actually like little snowballs.

Chocolate Crinkles-makes 2 dozen

4 oz baking chocolate (as dark as you like), melted
1/2 c white sugar
1/2 c dark brown sugar
1 egg
1 tsp vanilla
1/2 c whole milk
1 c sorghum flour
1/2 c tapioca flour
1/2 corn starch
1 tsp xanthum gum
2 ts; baking powder
2 tsp salt
1/3 c cocoa

approx 1 c powdered sugar for rolling

1. Preheat the oven to 375 F. Line 2 baking sheets with parchment paper

2- 'Cream' together melted chocolate and sugar until slightly fluffy. Add in egg and vanilla. Stir in milk.

3- In a separate bowl, whisk together remaining dry ingredients, except for the powdered sugar. Stir the dry ingredients into the wet ingredients, scraping down the sides of the bowl if necessary.

4- Roll the dough into 1 1/2" balls. Lay the dough balls on a large plate, cover with plastic wrap, and chill until solid, about 20 minutes.

5- Measure out powdered sugar into a small bowl that is just large enough for rolling the dough balls into the sugar. Working quickly, roll the dough balls into the sugar one at a time, making sure that they are generously and completely covered with sugar. Place on the parchment-lined baking sheets (not much space between cookies is needed- these do not spread very much).

6- Bake 15-18 minutes, or until the chocolatey cracks in the dough are no longer shiny looking, and the edges of the cookies are hard to the touch. Remove from oven, allow to set for 5 minutes, transfer to cooling rack. Serve warm.

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