Gluten-free Chocolate Crinkles cookies –
On a cold day like today, what’s better than chocolate cookies with a cup of tea or a glass of warm milk? Gluten-free Chocolate Crinkles cookies are perfect, crunchy outside with a soft heart.
Preparation time 30 minutes (excluded rest in the refrigerator for 6 hours)
Ingredients for about 20 large cookies:
60 grams of butter
250 grams of dark chocolate
100 grams of sugar flavored with vanilla (*)
2 eggs
240 grams of gluten-free flour (I used the BiAglut flour)
8 grams of baking powder
salt
For the topping:
icing sugar
(*) store the white sugar in a jar containing a vanilla bean
Melt the chocolate in a double boiler with the butter and let it cool.
Beat the eggs with the sugar until the mixture is light and fluffy, then add the melted chocolate with the butter, the flour and mix well, until you have a firm dough.
Cover the dough with plastic wrap for food and store it in a refrigerator for 6/10 hours.
Shape into balls and roll in plenty of icing sugar.
Put the balls well-spaced on a baking sheet covered with baking paper and bake in a preheated oven at 180°C for 10 minutes.
Remove them from the oven, let stand for 10 minutes on the baking sheet and then transfer them to a cooling rack, letting them cool completely.
More gluten-free chocolate sweets:
