Six Ingredient Chocolate Fudge Crinkles

So I see you've all landed here on my coolio new blog. Welcome. I'm about to change your lives.



So yeah, you might remember me from my blog Yammie's Noshery. Maybe that's even what led you here.

Or maybe you're just somebody looking for some good gluten-free recipes and you don't even know who I am. If so, all you need to know is that I make really awesome food.

What! Don't look at me like that. I do make awesome food. I'm not gonna lie to these people. Everyone knows, I will not feed you yucky food. Gluten-free or not.



All I'm trying to say is that you, my poor gluten-free friends, are safe in my hands. I will do my best to add the luster and beauty back to your world.

But whether you are gluten-free or not, you're gonna love these babies. First off, there are only 6 ingredients.

The first ingredient is chocolate.

And, ummm.... so is the second ingredient. 

I use this freaky contraption to form them into balls.

Then I give em a good dunk in powdered sugar before they head off to the oven.

They come out with chewy edges and soft, fudgy centers.

Sorry for ruining your hopes of losing any weight by going gluten-free.

Six Ingredient Chocolate Fudge Crinkles (adapted from Bakerita)

1 1/2 cups chocolate chips (dairy-free if you want), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

  Preheat oven to 350°F. Melt 1 cup of the chocolate chips in glass bowl in microwave. If you have a powerful microwave like I do, turn down the power to about 20%, stirring about every 45 seconds or so until smooth.
Beat whites in large bowl to soft peaks. Gradually beat in 1 cup of the powdered sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk together another 1 cup of powdered sugar, cocoa, cornstarch, and salt and add to the whites. Beat in the melted chocolate until thoroughly combined. Add the remaining chocolate chips. Allow to sit for about 5 minutes. It becomes more stiff and easier to work with if you let it rest.
Place the remaining 1/2 cup of powdered sugar in bowl. Roll rounded tablespoons of the dough in the sugar and coat thickly. Place on a lightly greased cookie sheet, spacing about 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

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