We had a birthday celebration at work today and last night I was in the mood to make chocolate cookies. And because I have 2 kids to feed, bath and put to bed at night they had to be easy chocolate cookies, but also a little festive for the party! I ran across the Serious Eats cookie swap recipes and was reminded of these powder sugar covered gems from oh so long ago. I had never tried to make them gluten free, but I thought they would be good.
The one thing that I thought when making the batter was that it just wasn't chocolaty enough, so I replaced 1/2 cup of the flour with cocoa powder - a good way to boost the chocolate flavor in recipes! The result? No one could believe they were gluten free! They tasted just how we remembered the gluten version! YUM!
Double Chocolate Crinkle Cookies
Adapted from Serious Eats
2 cups sugar
1/2 cup vegetable oil
4 oz unsweetened chocolate, melted and cooled (I melted mine in the microwave - 30 second increments with a good stir in between until smooth)
2 tsp vanilla
4 eggs
1/2 cup cocoa powder
1/2 cup rice flour
1/4 cup sweet rice flour
1/2 cup potato starch
1/4 tsp xanthan gum (you could probably leave this out, but I wanted to make sure the cookies wouldn't spread too much)
2 tsp baking powder
1/2 tsp salt
1/2-1 cup powdered sugar
Combine the sugar, oil, melted chocolate and vanilla in a mixer. Mix in eggs one at a time. Combine dry ingredients and then add to the mixer and stir on medium until incorporated.
Put into a container with a lid or cover with plastic wrap and put into the refrigerator for 2-3 hours.
Take about a tablespoon of dough and form it into a ball. Roll it in the powdered sugar and place the ball on a greased cookie sheet. Bake about 12 minutes in a 350 degree oven.
