My Life is a Picnic
A Canadian Celiac Blog
Chewy Fudgy Crackle Cookies
I have a friend named Allison who is known as "The Cookie Lady". You can find her on instagram as The Crumbling Cookie. Everything she makes looks absolutely delicious. Everyone even says it. "Those cookies are AMAZING!" With a lot more emphasis on the word amazing than you could imagine. You can actually see them drool and tear up a little because the experience is something that touches your very soul. Even my husband and my daughter love her cookies. I have never tasted one. Not one. Never. Because they aren't gluten free. But, even with gluten filled cookies, I found Allison to be very inspiring. I actually started baking cookies because I so desperately wanted one of her cookies. I'd make gluten free versions of her cookies and feed them to her to see if she liked them. I figured if she liked them, then maybe I had created a cookie good enough to be a gluten free version of her cookie.... We don't live near each other now, so I can't just run up the street with a plate of hot cookies. It amazes me that after baking hundreds of cookies during the day that she even felt like eating one of my cookies to give me feedback! Thanks dear friend, for being so wonderful and supportive!
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Today's cookie is one of the first ones I tried out. My husband loved one of her chocolatey cookies so much that I looked for a similar gluten free recipe and then altered it to accommodate what he wanted in it. I had only made them once. But this week, I dug that recipe out because there was something specific I was looking for! I wanted a fudge crackle cookie. Not a crumbly, dry, break apart cookie, but a chewy, fudgy, meringue like cookie covered in icing sugar (that's powdered sugar for my American friends). So here we have it. Don't over-bake this cookie or the chewiness will be more than most people can handle. Let the cookie cool completely before eating it. It is better that way, both taste and texture.
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Chewy Fudgy Crackle Cookies - makes 2 dozen 3 inch cookies
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6 cups Icing sugar (aka powdered sugar)
1 1/2 cups cocoa powder
2 TBSP corn starch
4 egg whites
2 large eggs
1 TBSP vanilla
1/2 tsp salt
3/4 cup Chocolate chips (I use Enjoy Life Chocolate Chunks for dairy free)
3/4 cup powdered sugar for rolling
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Combine cocoa powder, sugar, starch and salt. Add in eggs and vanilla and mix together until everything is mixed. I tried doing it by hand, but it was too hard, so I threw it all in my mixer and it finally came together. The dough is sticky and somewhat stiff. Add in chocolate chips and fold to blend them evenly throughout the dough.
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Preheat oven to 350F. Line baking sheets with parchment paper.
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Using a 2 tablespoon scoop, or a soup spoon, scoop up a ball of dough and drop it into the powdered sugar. Roll to coat. It will also stop it from being so sticky so you can actually roll the dough into a ball. Place on baking sheet, leaving 2-3 inches between each dough ball. I only bake 6 cookies at a time... You don't want these to stick together.
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Bake for 15 minutes. Remove from oven and let cool on the pan at least 10 minutes before moving to the cooling racks. Let cool completely before eating. Trust me... they are better that way!