4.18.2013

Gluten-Free Chocolate Fudge Crinkles


Attention: calling all chocoholics. I've got something crazy insane for you today. Are you ready? Are you ready for this? You're about to become acquainted with the best chocolate fix you'll ever have.


They're called chocolate fudge crinkle cookies. But I have a pretty good feeling you'll be referring to them as chocolate crack once you taste them. They are incredibly euphoric and ridiculously addictive. And they deliver an intense chocolate experience.


Think of the richest, fudgiest, gooiest chocolate dessert you've ever had. Got it? Well, it's not as rich, fudgy, and gooey as these cookies. These cookies pack a deep, chocolatey flavor. Their centers are like an underbaked brownie, and their edges are just slightly crispy. In other words, your taste buds will hit the jackpot.


Fresh out of the oven, these are too amazing for words. But even once they've cooled down, they are still rich, moist and chewy. I made them with semi-sweet chocolate chips, but if you wanted an even deeper chocolate flavor, you could use bittersweet like the original recipe states.


Did I mention you only need six ingredients? None of which include butter or gluten? 


Make.these.now. That is all.
 

Gluten-Free Chocolate Fudge Crinkles

Yield: 18-20 cookies
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Ingredients:

1 and 1/2 cups semi-sweet chocolate chips, divided
3 large egg whites, room temperature
2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside. 

Melt 1 cup of the chocolate chips over a double broiler, or in a glass bowl in the microwave. Set aside to cool slightly.

In a large bowl, using an electric hand mixer, beat egg whites until frothy and soft peaks form. Gradually beat in 1/2 cup powdered sugar, and continue beating until mixture looks like soft marshmallow cream. 

In another bowl, whisk together 1 cup powdered sugar, cocoa powder, cornstarch and salt. Slowly add dry ingredients to the meringue, mixing on low speed until combined. Stir in melted chocolate and 1/2 cup chocolate chips. If your batter is stiff at this point, proceed to the next step. If not, allow it to sit until it has thickened enough to roll into balls.

Place remaining 1/2 cup powdered sugar in a bowl. Roll rounded tablespoons of dough into balls; then roll in powdered sugar to coat. Place on prepared baking sheets, about 2 inches apart. 

Bake for 10 minutes, or until puffed and tops are cracked. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

*Note: I got the best results with these cookies when I let the dough really thicken. The thicker the dough, the thicker the cookies, and the more uniform/round they will be.

Adapted from Epicurious
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