When I do my holiday baking, these chocolate espresso crinkles are at the top of the list. They are tied with the apple cake or my favorite. I am addicted to these cookies. The original recipe came from Cooking Light. However, since several people on my Christmas list can’t eat gluten, I’ve adapted them to be gluten-free. I’ll be honest – I can’t taste the difference between the gluten and gluten-free versions. They are both full of gooey, chocolatey deliciousness.
A heads up: the dough for these cookies needs to chill at least 2 hours before you roll it for baking. The good news is the dough will stay well in the fridge for several days. I just keep the dough in the fridge and roll them out and cook them as I need them. This dough also freezes well. If you go ahead and cook them all at once you can store them in an air tight container on the counter for several days (if they last that long)!
Skip to equipment notes and detailed instructions below.
Chocolate Espresso Crinkles
Ingredients
- ½ c. rice flour (½ c. = 3 oz.)
- ¼ c. pecan flour or almond flour (¼ c. = 1.5 oz.)
- ¼ c. unsweetened cocoa powder
- 1 ¼ tsp. baking powder
- 1/8 tsp. salt
- 1 ¼ c. powdered sugar, divided
- 5 ½ tsp. canola oil
- 1 ½ oz. unsweetened chocolate squares
- 1 tsp. espresso powder
- ¾ c. packed brown sugar
- 3 Tbsp. light corn syrup
- 1 ½ tsp. vanilla extract
- 2 large egg whites
Directions
- Step 1 Combine rice flour, pecan flour, 3/4 c. powdered sugar, cocoa, baking powder, and salt in a bowl. Whisk to combine, being sure to break up any large chunks of powdered sugar.
- Step 2 Fill bottom of double boiler with ½-inch of water and heat over medium-low heat. Coarsely chop the unsweetened chocolate squares. Combine the canola oil and unsweetened chocolate in the top of the double boiler and place on top of the simmering water. Stir it occasionally until melted. Once it is melted, remove from heat and stir in the espresso powder until it dissolves.
- Step 3 Pour chocolate espresso mixture into a bowl and let it cool for 5 min. Then add the brown sugar, corn syrup, and vanilla and mix well.
- Step 4 Add the egg whites to the chocolate espresso mixture and stir in with a whisk. Whisk until the mixture looks shiny and smooth.
- Step 5 Add flour mixture to the chocolate mixture and stir just until combined. Cover dough with plastic wrap and put in the fridge to chill for at least 2 hours, preferably over night.
- Step 6 Preheat oven to 350°. Line cookie sheet with parchment paper. Put remaining powdered sugar in a shallow bowl. Stir with a fork or whisk to break up any clumps. Roll dough into 1-inch balls. Roll each ball in powdered sugar. (Each should be completely covered in powdered sugar.) Place on cookie sheet about 2 inches apart.
- Step 7 Cook at 350° for 11 min. You still want them to be a little soft in the middle. Cool cookies on the pan for a few minutes, then place on a wire rack too finish cooling.
Equipment Notes
Detailed Instructions
Step 1. Combine rice flour, pecan flour, 3/4 c. powdered sugar, cocoa, baking powder, and salt in a bowl. Whisk to combine, being sure to break up any large chunks of powdered sugar.
Step 2. Fill bottom of double boiler with ½-inch of water and heat over medium-low heat. Coarsely chop the unsweetened chocolate squares. Combine the canola oil and unsweetened chocolate in the top of the double boiler and place on top of the simmering water. Stir it occasionally until melted. Once it is melted, remove from heat and stir in the espresso powder until it dissolves. If you don’t have a double-boiler, you can improvise one (pictured here) OR melt the chocolate over low heat stirring constantly.
Step 3. Pour chocolate espresso mixture into a bowl and let it cool for 5 min. Add the brown sugar, corn syrup, and vanilla and mix well.
Step 4. Add the egg whites to the chocolate espresso mixture and stir in with a whisk. Whisk until the mixture looks shiny and smooth.
Step 5. Add flour mixture to the chocolate mixture and stir just until combined. The dough will be stiff and sticky. Cover dough with plastic wrap and put in the fridge to chill for at least 2 hours, preferably over night.
Step 6. Preheat oven to 350°. Line cookie sheet with parchment paper. Put remaining powdered sugar in a shallow bowl. Stir with a fork or whisk to break up any clumps. Roll dough into 1-inch balls. Roll each ball in powdered sugar. (Each should be completely covered in powdered sugar.) Place on cookie sheet about 2 inches apart. Once they are on the cookie sheet, put them in the oven immediately – otherwise the powdered sugar starts to dissolve.
Step 7. Cook at 350° for 11 min. You still want them to be a little soft in the middle. Cool cookies on the pan for a few minutes, then place on a wire rack too finish cooling.
