Introduction
The Flourless Chocolate Crinkle Cookie is a baker’s secret weapon: intensely rich, beautifully dramatic, and naturally gluten-free. Unlike traditional cookies that rely on flour for structure, these crinkles achieve their fudgy, brownie-like texture through a high concentration of melted chocolate and cocoa powder, bound together by sugar and egg whites. The signature ‘crinkle’ effect is created by rolling the chilled dark dough generously in powdered sugar before baking. As the cookies expand in the oven, the dark dough cracks through the white sugar coating, resulting in a festive, snow-dusted appearance perfect for any occasion.
Ingredients
- 170g (6 ounces) high-quality dark chocolate, chopped
- 120g (½ cup) unsalted butter
- 300g (1 ½ cups) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 60g (½ cup) unsweetened cocoa powder (Dutch-process preferred)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 120g (1 cup) powdered sugar (for rolling)
Step-by-step Preparation
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Melt the Chocolate Base: Preheat your oven to 175°C (350°F). In a heatproof bowl set over a simmering saucepan (or using a microwave in 30-second intervals), melt the chopped dark chocolate and butter together until smooth. Remove from heat and allow to cool slightly for 5 minutes.
Tip: Ensure the mixture is smooth and glossy. If using the microwave, stir thoroughly between intervals to prevent scorching. - Combine Wet Ingredients: Whisk the granulated sugar, eggs, and vanilla extract into the slightly cooled chocolate mixture until fully incorporated. The mixture will be thick and shiny.
- Add Dry Ingredients: Sift the cocoa powder, baking powder, and salt directly into the wet mixture. Fold gently with a spatula until just combined. Do not overmix; stop as soon as no streaks of dry ingredients remain.
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Chill the Dough (Crucial Step): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 3 hours, or preferably overnight. The dough must be very firm to hold its shape and ensure the crinkle effect.
Tip: If the dough is too warm, the powdered sugar will melt into the chocolate, preventing the dramatic white contrast. - Scoop and Roll: Place the powdered sugar in a shallow dish. Scoop the chilled dough using a small cookie scoop (about 1.5 tablespoons) and roll it into smooth balls. Roll each ball first in the powdered sugar, press lightly, then roll again for a thick, opaque coating.
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Bake: Place the coated dough balls on a baking sheet lined with parchment paper, spaced about 2 inches apart. Bake for 10 to 12 minutes. The cookies will spread and crack, and the centers should still look slightly soft when removed.
Tip: Do not overbake! Overbaked crinkles lose their fudgy texture. The residual heat will finish cooking them as they cool. - Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
These cookies are naturally gluten-free and deliver a rich dose of antioxidants thanks to the high cocoa content. Due to their richness, they are calorie-dense; each serving (one cookie, depending on size) is estimated to contain approximately 130-150 calories. They are a decadent treat best enjoyed in moderation.
Storage
Store cooled Flourless Chocolate Crinkle Cookies in an airtight container at room temperature for up to 5 days. They freeze exceptionally well; stack them with parchment paper in between layers in a freezer-safe container for up to 3 months. Thaw at room temperature before serving. If you wish to prepare ahead, the dough can be chilled (Step 4) for up to 3 days or frozen for up to 1 month.
Conclusion
These flourless crinkles prove that you don’t need flour to achieve a perfect cookie texture—only high-quality ingredients and a little patience during the chilling phase. Serve them alongside a cold glass of milk, a mug of hot cocoa, or a strong espresso. For an exciting variation, try adding 1 teaspoon of instant espresso powder to the dry ingredients for an even deeper, more complex chocolate flavor.