Gluten Free Chocolate
Mocha Crinkle Cookies
OMG. I know, I just wrote that. These cookies are pure gold…without the actual gold.
They will be gone before you are cleaned up. I promise, these are worth it. They are chewy – basically the perfect chewy texture I’ve ever made gluten free before. Shiny and with a nice crinkle top…oh and that Maldon salt. Yes.
These are great for the holidays but who needs to wait for them to come around. Bake them for birthdays or to celebrate a Wednesday – because it’s the small things in life. Celebrate it all with these gluten free chocolate mocha crinkle cookies.
Quick list of ingredients
Here are the ingredients you will need.
- Semi-sweet chocolate chips
- gluten free flour blend (I used this brand)
- dutch cocoa powder
- espresso powder
- baking powder
- sea salt
- salted butter
- graulated sugar
- light brown sugar
- eggs
- vanilla extract
- maldon flake salt
My favorite kitchen tools I used in this recipe
Pro Tips from a Personal Chef
Don’t get scared or close this recipe. Just keep reading.
If this recipe had a skill rating, it would be hard or advanced. I’m saying that because there are a few things to strictly follow to make these cookies a success. The crinkle factor, chewy texture and shiny coat all rely on your following the steps carefully.
If you have a double oven – use both of them. Preheat at the same time and this will be more seamless for you. If you don’t have a double oven – I suggest halving this recipe. Cooking these cookies right away to one of the key secrets to your success. They can’t sit on the baking sheet. The batter can’t sit in the mixing bowl. You need to bake these right away.
Here are some helpful tips to get you going:
- Prep your baking sheet trays before hand. Line them with parchment paper and set them on an organized surface for you to move quickly when measuring the cookies out. Using a cookie scoop will help a lot with making this fast along with the cookies will be the same size. Do one tray, put that in the oven and move to the next. Don’t let the measured cookies sit on your tray. Get them in the oven.
- Spoon your flour into a measuring cup. Don’t press the flour down. Spooning it into the measuring cup will keep it light and airy.
- Get your eggs out now. Room temperature is the way to go.
- Use high quality cocoa powder, vanilla and espresso powder. Using high quality ingredients will give you the very best product. These ingredients are also the freshest and packed with all the flavor.
All of these pro tips are in the notes section on the recipe.
If you like this recipe, you will love these too.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Gluten Free Chocolate Mocha Crinkle Cookies
- Total Time: 23 minutes
- Yield: 18 1x
- Diet: Gluten Free
Ingredients
- 7 oz. semi sweet chocolate chips or bar
- 3/4 cup gluten free flour blend (spooned into your measuring cup, see notes)
- 1/4 cup unsweetened dutch cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- Maldon flake salt
Instructions
- Prepare your baking sheet trays. If you have double ovens, prepare 4 trays and line with parchement paper. If you have one oven, line 2 baking sheet trays (I suggest you make 1/2 of this recipe, see notes). Organize the trays on a countertop or table, where you will be able to move quickly when you are spooning the batter on to them.
- Preheat your oven(s) to 350F.
- Add the semi sweet chocolate to a glass or ceramic bowl (microwave safe), and melt in 20 seconds increments until melted. Remove and set aside.
- In a small mixing bowl, combine the flour, cocoa powder, espresso powder, baking powder and salt. Whisk together and set aside.
- In a medium to large mixing bowl (microwave safe), melt the butter along with the granulated sugar and brown sugar together. Only heat until the butter is melted. Combine with a rubber spatula.
- Whisk in the eggs, egg yolk and vanilla extract until fully combine. Fold in the dry mixture of flour using a rubber spatula. Combine until the ingredients are fully incorporated. It will be very wet batter.
- Use a cookie scoop to scoop 6-8 cookies per sheet tray- leaving enough room between them since this batter will spread. Once you finish the 1st baking sheet tray, place that tray in the oven and come back to do the 2nd tray. Place all the cookies/trays in your oven.
- Bake for 8 minutes and remove from your oven. Tap the trays on your counter to deflate the cookies. Sprinkle with Maldon flake salt and let cool on the baking trays. Remove using a metal spatula after 15 minutes or so.
Notes
- Prep your baking sheet trays before hand. If you have double ovens, use them. This way you can bake them all together – 4 trays worth. Line them with parchment paper and set them on an organized surface for you to move quickly when measuring the cookies out. Using a cookie scoop will help a lot with making this fast along with the cookies will be the same size. Do one tray, put that in the oven and move to the next. Don’t let the measured cookies sit on your tray. Get them in the oven.
- Spoon your flour into a measuring cup. Don’t press the flour down. Spooning it into the measuring cup will keep it light and airy.
- Get your eggs out now. Room temperature is the way to go.
- Use high quality cocoa powder, vanilla and espresso powder. Using high quality ingredients will give you the very best product. These ingredients are also the freshest and packed with all the flavor.
- If you want your cookies to be perfect circles, use the cookie cutter swivel technique, right after they come out of the oven.
- Prep Time: 15
- Cook Time: 8
- Category: cookies
- Method: oven
- Cuisine: dessert
You might also like
