Ginger Chocolate Chip Crinkles Food

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GLUTEN-FREE DOUBLE-CHOCOLATE GINGER CRINKLE COOKIES



Gluten-Free Double-Chocolate Ginger Crinkle Cookies image

Provided by Silvana Nardone

Categories     dessert

Time 45m

Yield About 24 cookies

Number Of Ingredients 17

3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 ounces chopped bittersweet or semisweet chocolate
1/4 cup chopped candied ginger, plus more for decorating
2/3 cup canola oil
1 cup sugar, plus more for coating
2 large eggs, at room temperature
1/4 cup molasses
White chocolate, melted, for decorating

Steps:

  • For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
  • For the cookies: In a small bowl, whisk together the cocoa, baking soda, cinnamon, ground ginger, salt, chopped chocolate and 1/4 cup candied ginger with 1 1/2 cups gluten-free flour blend.
  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat together the oil and sugar with an electric mixer on medium speed until the sugar is dissolved. Add the eggs and molasses; mix until combined. With the motor running, gradually add in the flour mixture and mix until combined.
  • Place some sugar in a small bowl. Using a 1 1/2-inch ice cream scoop, drop balls of dough into the sugar; toss to coat and place on the prepared baking sheets. Bake until puffed and cracked on the tops, about 15 minutes. Place on wire racks and let cool completely.
  • Dip the cookies into the melted white chocolate and decorate with candied ginger. Place on parchment paper until completely set.

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