Chocolate crackles

by - 4:28 PM

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It’s Christmas cookie time around here and I’ve been giving gluten free variations a try.


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I made up the dough the night before without my camera. Sorry, no photos of that part. 


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So here we are at the fun part, scoop out chilled dough and make little balls.


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Roll them around in powdered sugar until they’re completely covered in it.


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Arrange on a baking sheet.



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and bake at 350 for a bout 10 minutes.


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Yes, I chose this recipe because of the simply elegant food styling by Stephana Bottom and photography by Steve Giralt. All the photos in the cookie section looked great.


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I don’t know why this one didn’t crack.


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After tasting them I think a little more sugar would be nicer. They are supposed to be cookies after all.


Double Chocolate Crackles

Adapted from foodnetwork

  • 1 1/2 cups gluten free all-purpose flour
  • 1/2 teaspoon xanthan gum
  • 1/2 cup granulated sugar
  • 1/2 cup Dutch-process cocoa powder
  • teaspoon baking powder
  • 6 tablespoons  butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup white chocolate chips
  • 1 cup confectioners' sugar


Whisk the flour, xanthan gum, granulated sugar, cocoa powder, and baking powder in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour or over night.

Preheat the oven to 350 degrees F. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.

Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

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