Chocolate Crinkle Cookies

Chocolate Pretzel Crinkle Cookies

5.0

(2)

5 Reviews

These gluten-free cookies get a nice pop of saltiness from the pretzels, and have a wonderfully chocolatey chewy center.

Justin Chapple

Updated on November 9, 2023

Tested by

Food & Wine Test Kitchen

Active Time:

30 mins

Total Time:

3 hrs

Yield:

60 cookies

Glutino gluten-free pretzels are key to making these chocolate crinkle cookies.

Frequently asked questions

What is Dutch-process cocoa powder?

Dutch-process cocoa powder is made from cocoa beans that have been alkalized to neutralize their acidity, which mellows the flavor and creates a richer color. Because Dutch-process cocoa powder is neutral, it does not react with baking soda and so baking powder is often used as a leavening agent. Using natural cocoa powder in this recipe will result in cookies that do not rise properly.

Make ahead

Cookies can be stored in an airtight container at room temperature up to three days and in the freezer up to three months.

Notes from the Food & Wine Test Kitchen

We retested this recipe after reading the comments, and found that using Glutino brand pretzels is essential to this recipe. Other gluten-free (and traditional) pretzel brands have different types of flour and starch, and those variations impact the success of the recipe.

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Ingredients

8 ounces Glutino gluten-free pretzels (about 5 1/3 cups)
3/4 cup unsweetened Dutch-process cocoa powder (about 2 1/2 ounces) (see Note)
1 tablespoon baking powder
1 1/2 cups granulated sugar
3/4 cup canola oil
4 large eggs
1 tablespoon vanilla extract
1 cup powdered sugar

Directions

Preheat oven to 350°F. Place pretzels in bowl of a food processor; process until very finely ground, about 1 minute and 30 seconds. (You should have about 2 cups ground pretzels.)
Whisk together ground pretzels, cocoa, and baking powder in a medium bowl until combined. Beat granulated sugar, oil, eggs, and vanilla in a large bowl with an electric hand mixer on high speed until combined, about 30 seconds. Stir in ground pretzel mixture until dough comes together. Cover with plastic wrap, and refrigerate just until firm, about 2 hours.
Shape dough into 60 (1-inch) balls; a 2 teaspoon scoop makes this easy. Roll in powdered sugar until evenly and generously coated. Arrange balls 2 inches apart on large parchment paper–lined baking sheets. Bake in batches in preheated oven until tops look cracked but centers are soft, 13 to 15 minutes. Let cookies cool on baking sheets 2 minutes. Transfer cookies to wire racks, and let cool completely, 15 to 20 minutes. (If reusing baking sheets, make sure you let them cool completely before adding more cookie dough balls.)