Chocolate Crinkles “Crack” Cookies Recipe – Easy and Gluten-Free!
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If you’re a chocolate lover, these Chocolate Crinkle Cookies are about to become your new favorite treat! Chewy on the inside, with a rich chocolate flavor and a beautiful crackled powdered sugar exterior, these cookies are both delicious and gluten-free! Whether you’re baking for the holidays or just need a sweet indulgence, these easy-to-make cookies are sure to impress with their picture-perfect appearance and addictive taste.
These chocolate crinkles cookies are so addictive, no wonder they call them “CRACK”! :-P
These chocolate crinkle cookies are truly amazing! Chewy and chocolaty on the inside, dusted with powdered sugar on the outside, with picture perfect crinkles throughout! When you bite into them, you are fully immersed in the chocolate chewyness! Get on the sugar high with these chocolate crack cookies, lick off the white powder and snatch off the whole plate of these addictive little things. You’ll become obsessed!
Why You’ll Love Chocolate Crack Cookies
- These cookies have a rich, deep chocolate flavor that will satisfy any chocolate craving. Every bite is a delightful mix of chewy, fudgy goodness.
- The crackled, powdered sugar coating creates an irresistible contrast between the sweet exterior and the decadent inside, making each cookie look as good as it tastes.
- They are naturally gluten-free, so no need for special flours or substitutions – just pure chocolate indulgence without compromise!
- Easy to make with simple ingredients you probably already have in your pantry, making them a great go-to for quick desserts.
- They bake to perfection every time, with a soft center and the perfect crinkle on the outside, making them a beautiful treat for any occasion.
Added bonus to these chocolate crinkles – they are gluten-free! Naturally gluten-free, meaning they are supposed to be like that! With the majority of gluten-free recipes, the gluten-free version is just a scaled-down compromise of the real (better) thing… not with these incredible cookies! These chocolate crack cookies simply don’t need flour – in fact, adding flour would take away from their unbelievable deep chocolate flavor and chewy rich texture! If you are looking for more gluten-free chocolate desserts, you must also check out my gluten-free flourless chocolate cake – that cake is the best flourless chocolate cake you will ever have!
Ingredients For Chocolate Crackle Cookies
- Semisweet chocolate chips – These give the cookies their rich chocolate flavor and are used in both melted and whole form for the perfect balance of texture.
- Egg whites – The secret to the cookie’s chewy texture and helps bind the ingredients together without the need for flour.
- Powdered sugar – Adds sweetness to the dough and is also used to coat the cookies, creating that beautiful crackled look as they bake.
- Unsweetened cocoa powder – Intensifies the chocolate flavor, giving these cookies a deep, rich taste.
- Cornstarch – Adds a bit of structure to the dough, helping create that perfect chewy texture.
- Salt – Enhances the overall flavor and balances the sweetness of the cookies.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
Kitchen Tools You Need To Make Chocolate Crinkles Cookies
- Microwave-safe bowl – For melting the chocolate chips quickly and easily.
- Electric mixer – Essential for whipping the egg whites and incorporating the powdered sugar for that chewy texture.
- Baking sheets – You’ll need two to bake all the cookies at once.
- Parchment paper – Keeps the cookies from sticking and makes cleanup a breeze.
- Measuring cups and spoons – To accurately measure the ingredients for perfect results every time.
Not only do these chocolate crinkle cookies taste amazing, they also look super impressive! Yes, they really get this picture-perfect crinkle top every time! Just like my lemon crinkle cookies, the technique to get the crinkle top is this: roll the cookie dough into balls, then roll the balls in powdered sugar. As the cookies bake, they expand and the powdered sugar coating cracks, making a crinkle top! The contrast of dark brown cookie color and the pure white powdered sugar is stunning! And they taste just as good as they look ;)
How To Make Chocolate Crackle Cookies
- Melt the chocolate: Start by melting a cup of chocolate chips in the microwave. Heat in short bursts, stirring until smooth.
- Whip the egg whites: Use an electric mixer to whip egg whites until fluffy, gradually adding powdered sugar. Continue mixing until it forms a glossy meringue.
- Add dry ingredients: Stir in cocoa powder, cornstarch, and salt until well combined, followed by the melted chocolate and remaining chocolate chips.
- Form the dough balls: Roll tablespoons of dough into balls, then coat each one thoroughly in powdered sugar for that signature crackled finish.
- Bake: Place the dough balls on parchment-lined baking sheets and bake at 400°F for 10 minutes until the cookies are cracked and set on the outside but soft inside.
Serving Suggestions
- Serve these cookies with a cold glass of hot Nutella for a classic pairing that balances the rich chocolate flavor.
- For a festive touch, arrange them on a holiday dessert platter alongside other cookies like sugar cookies or gingerbread.
- Pair with coffee or hot chocolate for a cozy winter treat – the cookies’ chewy texture complements a warm beverage perfectly.
- For an extra indulgence, serve with a scoop of green tea ice cream on top of a freshly baked cookie for a delightful dessert!
Tips For Success
- Whipping the egg whites: Make sure the egg whites are beaten to soft peaks before adding the powdered sugar. This creates the chewy texture of the cookies, so don’t rush this step. If the egg whites are under-whipped, the cookies may be too flat.
- Use room temperature ingredients: Eggs whip better at room temperature, and melted chocolate incorporates more smoothly when the rest of the ingredients aren’t cold. Plan to let the eggs sit out for a bit before starting the recipe.
- Coat generously with powdered sugar: For the best crackled effect, coat the dough balls liberally in powdered sugar. The more sugar, the more dramatic the crinkle pattern will be.
- Don’t overbake: These cookies should have a soft, fudgy center. Keep an eye on them in the oven and pull them out once the tops have cracked and the edges are set, about 10 minutes. If baked too long, they’ll lose their chewiness.
- Cool on the baking sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll firm up as they cool and maintain their shape better this way.
Variations And Substitutions
- Add-ins: For an extra flavor twist, consider adding 1/2 cup of chopped nuts like walnuts or pecans to the cookie dough. The nuts add a delightful crunch that pairs well with the chewy chocolate texture.
- Dairy-free option: Use dairy-free chocolate chips and check that your powdered sugar is also dairy-free. This simple switch will make the cookies perfect for those who avoid dairy.
- Spice it up: If you want a little heat, try adding 1/4 teaspoon of cayenne pepper to the cocoa powder. The combination of spicy and chocolate is a unique twist that will surprise and delight your taste buds!
- Different sugars: Instead of the classic powdered sugar coating, you can roll the dough in cinnamon sugar for a warm, spicy flavor. This variation works especially well around the holidays.
- Lower sugar: If you want to reduce the sweetness, you can decrease the amount of powdered sugar in the dough by 1/4 cup without affecting the texture too much. However, be sure to keep the full amount for coating the cookies to achieve the signature crinkle effect.
Storage and Reheating
- Room temperature storage: Store the cookies in an airtight container at room temperature for up to 5 days. This will keep them soft and chewy, ready to enjoy at any time.
- Freezing: You can freeze the baked cookies by placing them in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container. They will keep for up to 3 months. Thaw at room temperature when ready to eat.
- Freezing the dough: If you want to prepare the dough ahead of time, form the dough into balls and freeze them before baking. When ready to bake, roll the frozen dough balls in powdered sugar and bake directly from frozen, adding a couple of minutes to the bake time.
- Reheating: If you prefer your cookies warm, you can reheat them in the microwave for 10-15 seconds. This will restore their gooey, chewy texture and make them taste fresh again.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes, you can! The dough can be prepared ahead of time and stored in the fridge for up to 24 hours or frozen for longer storage. Just roll the dough into balls, freeze them, and bake whenever you’re ready. You can also bake the cookies in advance and store them at room temperature or freeze them for future use.
Why didn’t my cookies crinkle as much as they should?
If your cookies didn’t crack as much, it could be due to a lack of powdered sugar coating or under-whipping the egg whites. Make sure to coat the dough generously with powdered sugar before baking and whip the egg whites to soft peaks for the perfect crinkle effect.
Can I make these cookies without a mixer?
Yes, you can make these cookies without an electric mixer, but it will take more effort. You’ll need to whisk the egg whites by hand until they form soft peaks. This may take longer, but it can still yield good results.
Can I use dark chocolate instead of semisweet?
Absolutely! Using dark chocolate instead of semisweet will make the cookies richer and slightly less sweet. If you love deep chocolate flavors, this is a great substitution.
Do these cookies stay soft after baking?
Yes! The cookies have a chewy center even after they’ve cooled. Be sure not to overbake them to maintain their soft texture. Store them properly in an airtight container to keep them fresh and chewy for several days.
Easy Other Chocolate Cookies Recipes
Salted Caramel Chocolate Chip Cookies Recipe: These cookies combine rich chocolate chips with gooey caramel and a touch of sea salt for a perfectly sweet and salty treat.
Easy Chocolate Chip Cookies Made Without Brown Sugar: Soft, chewy, and loaded with chocolate chips, these cookies are a simple and delicious twist on the classic, using no brown sugar.
Vegan Dairy-Free Chocolate Chip Cookies Without Butter: Soft, chewy, and loaded with chocolate chips, these cookies are a simple and delicious twist on the classic, using no brown sugar.
Matcha Green Tea Chocolate Chip Cookies Recipe: Earthy matcha meets sweet chocolate chips in these unique cookies that are as delicious as they are vibrant.
Simple Yellow Cake Mix Chocolate Chip Cookies: These quick and easy cookies use yellow cake mix as the base, resulting in soft, buttery cookies with plenty of chocolate chips.
Air Fryer Pillsbury Chocolate Chip Cookies: Perfectly baked in the air fryer, these Pillsbury cookies are quick, crispy on the outside, and soft on the inside.
Red Velvet Cookies with White Chocolate Chunks – Ultimate Recipe: These decadent red velvet cookies are packed with creamy white chocolate chunks for a deliciously festive treat.
Chocolate Crinkles Crack Cookies (Easy, Gluten Free)
Ingredients
- 1 1/2 cups semisweet chocolate chips divided
- 3 egg whites
- 2 1/2 cups powdered sugar divided
- 1/2 cup unsweetened cocoa powder
- 1 tbsp cornstrach
- 1/4 tsp salt
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- baking sheets
Instructions
- Preheat the oven to 400 F. Line 2 baking sheets with parchment paper.
- Put 1 cup of chocolate chips in a microwave-safe bowl and microwave on High for 1 minute. Stir, then microwave for another minute, or until the chocolate chips are fully melted.
- Put egg whites in a large bowl and whisk with electic mixer on medium speed for 3 minutes. Gradually add 1 cup of powdered sugar while continuing to mix, then mix for another 3 minutes.
- Add 1 more cup of powdered sugar, cocoa powder, cornstarch and salt to the egg mixture and mix on low speed until incorporated. Add melted chocolate and the remaining 1/2 cup of chocolate chips and stir it in with a spoon until uncorporated.
- Put the remaining 1/2 cup of powdered sugar on a plate. Take 1 heaping tablespoon of the dough and roll into a ball. Roll the dough ball in powdered sugar so it's fully coated with powdered sugar. Put the rolled ball on a parchment-paper-covered baking sheet. Repeat with remaining dough, spacing the balls on a baking sheet 2 inches apart.
- Put the baking sheets in the oven and bake for 10 minutes. Take the chocolate crinkle cookies out of the oven and let them cool on a baking sheet.
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- Easy Air Fryer Cinnamon Churros
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Hi Melanie, Thank you for this recipe… my kids love this recipe they enjoy it they request another batch.
The contrast between dark chocolate and white sugar is so impressive, and they taste as amazing as they look.