46 DECEMBER 2018
HANDBOOK
MAD GENIUS TIP
Crushed gluten-free
pretzels replace flour
in these otherwise-
classic chocolate
crinkle cookies.Chocolate Pretzel
Crinkle Cookies
ACTIVE 30 MIN; TOTAL 3 HR
MAKES 5 DOZENChocolate crinkle cookies are often
more cloying than satisfying. This
version of the holiday staple is not
only gluten-free but also perfectly
salty-sweet with the best-ever
chewy center.8 oz. gluten-free pretzels (such
as Glutino)
3 / 4 cup unsweetened cocoa
(about 2^1 / 2 oz.)
1 Tbsp. baking powder
11 / 2 cups granulated sugar
3 / 4 cup canola oil
4 large eggs
1 Tbsp. vanilla extract
11 /^2 cups powdered sugar (about
6 oz.)- 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 elec-
tric hand mixer on high speed until
combined. 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; roll in powdered sugar until
evenly and generously coated.
Arrange balls 2 inches apart on
large parchment paper–lined bak-
ing sheets. Bake in batches in pre-
heated oven until tops look cracked,
13 to 15 minutes. Let cookies cool
on baking sheets 2 minutes. Trans-
fer 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.)
MAKE AHEAD Cookies can be stored
in an airtight container at room
temperature up to 3 days and in the
freezer up to 3 months.