Thursday, December 6, 2012
In our family, chocolate crinkles always show up at Christmas time. I was at a friend's Christmas party last weekend and she had the most delicious ones . . . and they were gluten free! I'm going to be making these for my family this season and wanted to share both versions of the recipe with you.
Chocolate Crinkles (makes 6 dozen)
Betty Crocker Cookie Book
1/2 cup vegetable oil
4 ounces unsweetened chocolate
2 cups granulated sugar
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup powdered sugar
Melt the unsweetened chocolate and cool slightly. Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. In a separate bowl, Combine flour, baking powder and salt. Mix into the oil mixture. Chill for several hours or overnight.
Heat oven to 350 degrees. Roll a tablespoon of dough into a ball. Roll in into the powdered sugar. Place about 2 inches apart on an ungreased cookie sheet. Bake 9-11 minutes. Don't over bake!
GF Chocolate Crinkles (makes 2 dozen)
Original Recipe here
1 1/2 cups bittersweet chocolate chips (about 9 oz)
3 large egg whites, room temperature
2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)
1/2 cup unsweetened cocoa powder
1 Tablespoon cornstarch
1/4 tsp. salt
Preheat oven to 350 degrees. Line baking sheets with parchment paper or spray with nonstick baking spray. Melt 1 cup chocolate chips, cool slightly. Using a mixer, beat whites in a large bowl until soft peaks form. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in a medium bowl to blend. On low speed, beat this mixture into the meringue. Mix in the lukewarm chocolate mixture and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon of dough into a ball; roll in sugar, coating thickly. Place on prepared cookie sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool about 10 minutes before transferring to racks to cool completely.