Gluten-Free Chocolate Crinkle Cookies
Why This Recipe Works
For a gluten-free take on chocolate crinkle cookies that lived up to their name, we used a combination of unsweetened chocolate and cocoa powder (plus a little espresso powder) for a deep, rich chocolate flavor. Using brown sugar instead of granulated lent a more complex, tempered sweetness with a bitter molasses edge that complemented the chocolate. A combination of both baking powder and baking soda was key to achieving the hallmark crinkly look. As the cookies baked, the baking soda created bubbles of carbon dioxide that caused the dough to spread (leaving behind those crackly tops), while the baking powder provided lift without deflating. Although these cookies looked great, they were just a little too delicate and crumbly. We knew that adding xanthan gum would prevent the cookies from crumbling apart, but we also intuited that it would cause the cookies to spread less, creating a cakier, less fudgy texture. To test our instinct we baked up two batches, one with the addition of xanthan gum alone and another with xanthan gum and 2 tablespoons of water. The cookies with just the added xanthan gum were indeed too cakey. The cookies with the xanthan gum and water, on the other hand, held together and maintained their fudgy texture. To ensure these cookies were easy to shape and looked perfect every time (the dough was quite sticky), we rolled the cookies in granulated sugar first, followed by confectioners’ sugar.