Saturday, 8 June 2019

Chocolate Crinkle Cookies (gluten free & dairy free)


Hands up, who loves the fudgiest of fudgy chocolate cookies? The ones with a lightly crisp exterior, encasing a brownie-like middle? That your teeth sink into and are slightly sticky and chewy?... Yes? That's a lot of hands out there! Need the recipe? You're going to LOVE my new gluten free Chocolate Crinkle Cookies.


Crinkle, Crackle or Brookies Cookies?
I say Crinkle Cookies... but are they? I need some help on this guys. I wasn't sure whether they should be called crackle or crinkle cookies. And then again, are they actually Crinkle Brookies? For those of you who haven't heard of a 'Brookie', it is (I am told) the cross between a cookie and a brownie. If you look for the origins and description of Brookies on the web, you first and foremost get something that (in various shapes and layers) looks like a combination of biscuit and brownie cake... which you'd be right in thinking this is not. But you also get plenty of references to a soft, gooey, chocolatey cookie that has the internal consistency of a brownie... which these most certainly are... but with the added bonus of a pretty crinkle top.


At GFHQ, the jury's out. Are they Crinkle Cookies? Crackle Cookies? or Crinkle Brookies?
Actually, it's probably all split hairs. What they are is decadently moreish, delicious mounds of squidgy chocolatey scrumptiousness. But for the sake of argument (and so that they at least have a sense of identity), today I will be calling them gluten free Chocolate Crinkle Cookies.

They are also one of the most photogenic things I have made in a long time. It doesn't matter which way you look at them, they are totally catwalk-worthy.... which whilst not that relevant to ultimate taste satisfaction, when you are trying to make them look as desirable as possible, does actually matter. The crackle on the cookie makes all the difference!


Getting the best texture in a gluten free Crinkle Cookie
How often do you find yourself eating gluten free cookies and biscuits that are dry or gritty and think that since you are Coeliac or gluten-intolerant, this is what you have to put up with? Here at Gluten Free Alchemist, I don't see why people who have to avoid gluten should accept any bake that isn't as good as, or better than wheat-based bakes. Texture matters as much as taste and that means that before I put out any recipe, I work and re-work each set of ingredients to get the best possible result.

Although you can make these Crinkle Cookies with a standard rice-based commercial gluten free flour blend, they simply won't taste as good. Trust me... I've tried it, You lose the smooth and gooey texture that makes them what they are. Sometimes you have to get creative and that means making a blend to fit the bake that you want to achieve.


Although for many of the bakes at Gluten Free Alchemist I do use one of my two main home blends (either blend A or my rice-free flour blend) for these chocolate crinkle cookies, I have blended together a specific ratio of sorghum, tapioca, buckwheat and corn flours to get the texture just right. I make no apology. If you want the perfect gluten free cookie, you have to find the right mix.

Why do Crinkle Cookies Crinkle?
Whether you call them crinkle or crackle cookies, have you ever wondered why that beautiful cracked surface exists? Apparently (according to Cooks Illustrated), it's all to do with the speed with which the top of the cookie dries out in the oven. If it dries before the cookie has finished rising (the sugar coating being key to drawing the moisture from the surface), the continued internal spreading causes the white icing sugar-coated surface to crack, pull apart and harden, leaving a beautiful crinkly pattern.


Personally I much prefer deep, wide fissures, but if you like your crinkles to have more of a close-knit 'shattered' look, the scientists at America's Test Kitchen suggest giving the dough-balls a double-coating of granulated sugar, followed by icing sugar. The coarser granules in the granulated sugar apparently accelerate the drying process due to their ability to dissolve and re-crystallise in the heat of the oven, leading to a surface that dries faster with more cracks!

However you love your crackles, one things for sure, these Chocolate Crinkle Cookies are wonderfully moreish, easy to make and perfect for every occasion. But don't take my word for it... whip up your own batch and let me know what you think.


Once you've enjoyed a batch of Chocolate Crinkle Cookies, tempt yourself with my other lovely Gluten Free Alchemist Cookies. Check out these babies...

Soft Italian Amaretti Cookies
Dark & Chewy Chocolate-Peanut Butter Cookies
Ginger Cookies
Chewy Toffee-Apple Cookies
Chocolate-Banana-Coconut Macaroon Cookies
Soft Nutty Cookie Mounds
Oat Choc-Chunk Cookies
Nutella Thumbprint Cookies
Jammy Thumbprint Cookies
Baci Di Dama Italian Cookies
Chocolate-Espresso Puddle Cookies



Yield: Approx 25 cookies
Author: Gluten Free Alchemist

Chocolate Crinkle Cookies - gluten free

A deliciously fudgy gluten free chocolate cookie which is easy to make and perfectly crinkled.
prep time: 25 Mcook time: 12 Mtotal time: 37 M

ingredients:

  • 45g sorghum flour
  • 40g tapioca flour
  • 25g buckwheat flour
  • 25g corn flour (starch)
  • 1 teaspoon GF baking powder
  • ¼ teaspoon fine sea salt
  • ½ teaspoon xanthan gum
  • 190g caster sugar (preferably golden)
  • 50g cocoa powder
  • 70g coconut oil (melted)
  • 2 large eggs - room temperature
  • 1 teaspoon vanilla extract
  • 50g icing sugar (to coat cookies)

instructions:

How to cook Chocolate Crinkle Cookies - gluten free

  1. Weigh and mix together the flours, baking powder, salt and xanthan gum until well blended (I weigh into an airtight container and shake vigorously). Set aside.
  2. In a large bowl, mix the sugar, cocoa powder and melted coconut oil until evenly blended. 
  3. Add the eggs and vanilla extract and vigorously beat together with a wooden/silicone spoon.
  4. Add the dry ingredients and beat again until smooth.
  5. Chill the ingredients for 1 to 2 hours until firmed up.
  6. Prepare a couple of large baking trays by base-lining with baking paper. Pre-heat the oven to 180 C/350 F/Gas 4. 
  7. Once chilled and firm, scoop out spoonfuls of cookie dough (approx walnut size) and roll into balls with your hands. 
  8. Place the icing sugar into a bowl and dip each dough ball, rolling around until fully coated in icing sugar. Once coated, place each ball on the baking trays about two inches apart. Very lightly press the top of each ball to flatten slightly.
  9. Bake for 10 to 12 minutes and remove from the oven. 
  10. Leave on the trays for a further 5 minutes before transferring to a wire rack to cool completely.

NOTES:

You can replace the flours with a standard gluten free flour blend (135g), but I recommend you use the ratio of flours as stated above. Rice-based blends in particular will significantly affect the texture of the cookie, giving a more gritty and drier result. Times displayed without dough chilling time.
Created using The Recipes Generator

These gluten free Chocolate Crinkle Cookies are shared with :

 

Cook Blog Share with Recipes Made Easy
Baking Crumbs with Apply to Face Blog and Jo's Kitchen Larder
Fiesta Friday #279 with Angie, Spades, Spatulas & Spoons and Apply to Face Blog 




Foodie Friday #93 with Back to my Southern Roots
Dare to Share Saturday #369 with Pam's Party & Practical Tips and Kandy Kreations
Saturday Sharefest with The Sway

Gluten Free Alchemist © 2013-19 unless otherwise indicated

14 comments:

  1. I love these chocolate crinkle biscuits - I like the nomenclemature of chocolate crackle but chocolate crackles means something different in Australia. Yours look really beautiful.

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    Replies
    1. Thanks Johanna. Yes... I would agree. Crackles has a particular ring to it which conjures up a wonderful audible texture. I always find it fascinating the different names given to the same foods round the world. As the internet has opened up access from continent to continent, it has become both confusing and wonderful at the same time x

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  2. These look amazing. Thank you for linking to #CookBlogShare

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  3. Hands up! I am all for the fudge. These look so damn good. I love how beautiful they look too. A feast for the eyes as well as the belly.Stunning photos. Thank you so much for sharing with #FiestaFriday #BakingCrumbs

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  4. I've always gone with crinkle cookies! I love how these look, they have the perfect crinkle :)

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  5. I so don't mind what their name is, they look too good not too dive straight in! :) I love all the fantastic advice you give regarding the GF flours and that they are not all created equal. For me only being familiar with mainly rice flour based commercial GF flours it is quite an eye opener. Super helpful! Thank you! And thank you for sharing these lovelies with #BakingCrumbs x

    ReplyDelete
    Replies
    1. Yeah.... Let's not get stuck on semantics! Crinkle... crackle... who cares? They taste fab either way!
      As for flours, they are absolutely not equal. Rice flour has it's place... in moderation!! x
      Thank you x

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  6. They look wonderful! I’ve been playing around with cookies made with oil instead of butter recently and I love them. I’m not dairy free, but have friends who are Gluten and dairy free.

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    Replies
    1. Thanks Balvinder. I don't have to eat dairy free, but love playing with different ingredients. If it makes my recipes more accessible (lots of Coeliacs are also dairy intolerant) then that makes me happy xx

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  7. I love crinkle cookies and it is so great that they can be made gluten and dairy free!

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    Replies
    1. Absolutely Cat. The more accessible to everyone, the better xx

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