Chocolate Crinkles

In our family, chocolate crinkles always show up at Christmas time.  I was at a friend's Christmas party last weekend and she had the most delicious ones . . . and they were gluten free!  I'm going to be making these for my family this season and wanted to share both versions of the recipe with you.

Chocolate Crinkles (makes 6 dozen)
Betty Crocker Cookie Book

1/2 cup vegetable oil
4 ounces unsweetened chocolate
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup powdered sugar

Melt the unsweetened chocolate and cool slightly.  Mix oil, chocolate, and granulated sugar.  Blend in one egg at a time until well mixed.  Add vanilla.  In a separate bowl, Combine flour, baking powder and salt.  Mix into the oil mixture.  Chill for several hours or overnight.

Heat oven to 350 degrees.  Roll a tablespoon of dough into a ball.  Roll in into the powdered sugar.  Place about 2 inches apart on an ungreased cookie sheet.  Bake 9-11 minutes.  Don't over bake!

GF Chocolate Crinkles (makes 2 dozen)
Original Recipe here

1 1/2 cups bittersweet chocolate chips (about 9 oz)
3 large egg whites, room temperature
2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)
1/2 cup unsweetened cocoa powder
1 Tablespoon cornstarch
1/4 tsp. salt

Preheat oven to 350 degrees.  Line baking sheets with parchment paper or spray with nonstick baking spray.  Melt 1 cup chocolate chips, cool slightly.  Using a mixer, beat whites in a large bowl until soft peaks form.  Gradually beat in 1 cup sugar.  Continue beating until mixture resembles soft marshmallow cream.

Whisk 1 cup sugar, cocoa, cornstarch, and salt in a medium bowl to blend.  On low speed, beat this mixture into the meringue.  Mix in the lukewarm chocolate mixture and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup powdered sugar in bowl.  Roll 1 rounded tablespoon of dough into a ball; roll in sugar, coating thickly.  Place on prepared cookie sheet.  Repeat with remaining dough, spacing 2 inches apart.

Bake until puffed and tops crack, about 10 minutes.  Cool about 10 minutes before transferring to racks to cool completely.