Craving a delightful treat that’s both crispy on the outside and soft on the inside? These Gluten-Free Chocolate Crinkles are perfect for satisfying your sweet tooth! Rediscover the joy of baking with these scrumptious cookies, ideal for any occasion. Fleur and her kitty are sure to be delighted! 😍✨ Don’t let a gluten intolerance hold you back from enjoying these delectable treats. With our glutenfree cookie dough, you can easily whip up a batch of these mouthwatering Chocolate Crinkles in no time. Whether you’re a seasoned gluten-free baker or just starting out, these cookies are a must-try!
Ingredients Needed for 10-12 Crinkles
- 2 eggs
- 200g dessert chocolate
- 50g butter (soft or semi-salted)
- 200g flour (Céliane gluten-free mix)
- 70g sugar
- 1 tsp baking powder
- 1 pinch of salt
- Icing sugar (for rolling)
Cooking Process of Chocolate Crinkles
- Melt the butter and chocolate together in a heatproof bowl over a pot of simmering water or in the microwave. Stir until smooth.
- Whisk the eggs and sugar with an electric whisk until the mixture becomes frothy and light in color.
- Combine the melted chocolate mixture with the egg mixture and mix well.
- Sift the flour, baking powder, and salt, then gradually add them to the chocolate mixture, stirring until fully incorporated.
- Chill the dough in the refrigerator for 1 hour to firm up.
- Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper.
- Form small balls from the chilled dough and roll them generously in icing sugar.
- Place the balls on the prepared baking sheet, spacing them slightly apart.
- Bake for 12 minutes or until the cookies have spread and the tops have cracked.
- Let the crinkles cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Delicious Gluten-Free Chocolate Crinkles 🍫
Equipment
- Mixing bowls
- Electric whisk
- Heatproof bowl
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
- 2 eggs
- 200 g dessert chocolate
- 50 g butter soft or semi-salted
- 200 g flour Céliane gluten-free mix
- 70 g sugar
- 1 tsp baking powder
- 1 pinch of salt
- Icing sugar for rolling
Instructions
- Melt the butter and chocolate together in a heatproof bowl over a pot of simmering water or in the microwave. Stir until smooth.
- Whisk the eggs and sugar with an electric whisk until the mixture becomes frothy and light in color.
- Combine the melted chocolate mixture with the egg mixture and mix well.
- Sift the flour, baking powder, and salt, then gradually add them to the chocolate mixture, stirring until fully incorporated.
- Chill the dough in the refrigerator for 1 hour to firm up.
- Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper.
- Form small balls from the chilled dough and roll them generously in icing sugar.
- Place the balls on the prepared baking sheet, spacing them slightly apart.
- Bake for 12 minutes or until the cookies have spread and the tops have cracked.
- Let the crinkles cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions
Can I make these cookies without gluten-free flour?
Yes, you can use regular all-purpose flour if you don’t need them to be gluten-free. Just replace the gluten-free flour with the same amount of regular flour. 🌾
How should I store the crinkles?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. ❄️
Can I add any extras to the dough?
Absolutely! Feel free to add a handful of chopped nuts or chocolate chips to the dough for extra texture and flavor. 🍫🌰
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