The Chocolat Movie Night is just days away! Want to join in? Click here to check out the event. Hope to see you there!
Looking for something chocolate-y to enjoy during the party? I highly recommend these gluten-free chocolate crinkles, which I first shared on the blog in 2012. They're fudgey and amazing, with a deep chocolate flavor that will satisfy the truest chocolate craving. Also, they come together really easily!
~ Gluten-Free Chocolate Crinkles ~
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided (I had mini chips and some leftover baking chocolate squares - technically, this is one of those recipes where if you have high-quality chocolate, you should use it, but if you don't, don't let it stop you)
3 large egg whites, room temperature
1 1/2 cups powdered sugar, divided, plus more for rolling
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
1.) Pull the eggs out of the fridge so they can achieve room-temp status.
2.) Preheat oven to 400°. Line two baking sheets (or one big one and one small one, which worked fine for me) with parchment paper.
3.) Melt 1 cup of the chocolate in a glass bowl/measuring cup in the microwave, heating it in 30-60 second bursts and stirring in between until smooth.
4.) Mix the cocoa powder, 1/2 cup powdered sugar, cornstarch and salt in a separate bowl. Give it a stir.
4.) Beat the egg whites until soft peaks form. Slowly add 1 cup powdered sugar until well incorporated (the original recipe says "until mixture resembles soft marshmallow creme." What does that mean?? I didn't know exactly, though having cooked with marshmallow fluff over the weekend I have a better idea, but how exactly do marshmallow cream and marshmallow fluff differ? I do not know. I do know that I hate vague recipe instructions. So beat the stuff until it seems mixed up enough. This recipe seems pretty forgiving).
5.) With the mixer running, add the dry ingredients to the sugary egg whites, followed by the remaining 1/2 cup chocolate. (Note: I used my Kitchenaid whisk attachment for the egg white beating, but found the paddle attachment to be more effective for the rest of the ingredient mixing).
6.) Depending on where you live and the temperature of your home and the position of Mercury, the cookie dough will either be. 1.) stiff or 2.) runny like brownie batter. If it's the latter, just chill the batter in the fridge for 20 or so minutes - it'll firm right up.
7.) Place about 1/2 c. or so powdered sugar into a small bowl. With a tablespoon measure, scoop dough, roll it in your hands, and roll it in the powdered sugar. Place on cookie sheet; give them a teeny smoosh onto the sheet, just so they don't roll all over the place when you move the sheet.
8.) Bake for 8-12 minutes, until the cookies have puffed and crackled and set just enough to not make a mess.
Makes about 18.