If you are on a quest for a rich, indulgent cookie that satisfies your chocolate cravings without gluten, then this Deep Dark Chocolate Cookies {Gluten Free!} Recipe is an absolute must-try. These cookies are decadently rich, with an intense bittersweet chocolate flavor and a melt-in-your-mouth texture that will have you reaching for seconds before the first one is gone. The beauty of this recipe is not only its heavenly taste but also its simplicity and the fact that it’s naturally gluten free, letting the deep chocolate notes shine through fully without any distractions.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Deep Dark Chocolate Cookies {Gluten Free!} Recipe. Each item plays a vital role—from creating that perfect chewy softness to delivering lashings of chocolate goodness and just the right sweetness.
- Nonstick spray: Essential for preventing your cookies from sticking and ensuring easy removal from the baking sheet.
- 1 & 1/2 cups bittersweet chocolate chips (about 9 ounces, divided): The star ingredient, bittersweet chocolate adds rich and complex cocoa flavor that’s not too sweet.
- 3 large egg whites (room temperature): Whipping these creates a light, airy meringue base that makes the cookies tender yet sturdy.
- 1/2 cup powdered sugar: Sweetens and stabilizes the meringue for a smooth texture.
- 1/2 cup unsweetened cocoa powder: Adds a deep chocolate punch and beautiful dark color.
- 1 cup additional powdered sugar: Combines with the cocoa for the dry mix, balancing the bitterness.
- 1 tablespoon cornstarch: Provides structure without gluten, helping the cookies hold together perfectly.
- 1/4 teaspoon salt: Enhances all the chocolate flavors and balances sweetness.
- 1/2 cup additional powdered sugar, for rolling: Coats each cookie, giving them a lovely crackled top and a delicate sweetness.
How to Make Deep Dark Chocolate Cookies {Gluten Free!} Recipe
Step 1: Prepare Your Baking Environment
Start by preheating your oven to 350 degrees Fahrenheit. Prepare your baking sheet by spraying it generously with nonstick spray or lining it with parchment paper or a silpat. This prep step prevents any cookie sticking disasters and ensures smooth cookie release after baking.
Step 2: Melt the Chocolate
Measure out 1 cup of the bittersweet chocolate chips and melt them in the microwave. Stir every 30 seconds until the chocolate is just melted and smooth. Allow it to cool slightly so it doesn’t scramble your egg whites in the upcoming step.
Step 3: Whip the Egg Whites
Using an electric or stand mixer fitted with the whisk attachment, beat the room temperature egg whites until they hold soft peaks—think fluffy and billowy like marshmallow clouds. This will form the foundation that makes these cookies light and tender.
Step 4: Sweeten and Stabilize the Meringue
Slowly add 1/2 cup powdered sugar to the egg whites, continuing to beat on high speed until the mixture resembles a soft marshmallow creme. This step ensures a sweet, glossy meringue that will support the cookie dough’s dense chocolate flavor without weighing it down.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the unsweetened cocoa powder, 1 cup powdered sugar, cornstarch, and salt. Once mixed, gradually beat these dry ingredients into the meringue on low speed. Switching to the paddle attachment here helps evenly incorporate the dense cocoa mixture without deflating your meringue.
Step 6: Combine with Melted Chocolate and Remaining Chips
Stir in the cooled melted chocolate and the remaining 1/2 cup chocolate chips. The dough will become very stiff at this stage—this richness is what makes these cookies so satisfyingly dense yet tender.
Step 7: Shape and Coat the Cookies
Pour 1/2 cup powdered sugar into a bowl. Using a tablespoon measure, scoop rounded balls of dough and roll each generously in the powdered sugar until coated thickly. Place them on your prepared sheet with about 2 inches of space between each cookie to allow for slight spreading.
Step 8: Bake to Perfection
Bake the cookies for about 10 minutes until they puff up and develop characteristic crackled tops. Let them cool on the sheets for 5 minutes before transferring to a cooling rack to finish cooling. The result? Deeply chocolatey, gloriously chewy cookies that are slightly crisp at the edges and soft within.
How to Serve Deep Dark Chocolate Cookies {Gluten Free!} Recipe
Garnishes
You can elevate your Deep Dark Chocolate Cookies {Gluten Free!} Recipe by dusting extra powdered sugar on top just before serving for a delicate wintery effect. Another beautiful option is a light drizzle of melted white or milk chocolate to add contrast and extra decadence.
Side Dishes
These cookies pair splendidly with a glass of cold milk, a cup of rich espresso, or a scoop of vanilla ice cream for a comforting dessert experience. They also work well alongside fresh berries for a fresh burst that balances the intense chocolate.
Creative Ways to Present
For parties or gift-giving, try stacking these cookies tied with a ribbon or nestled in decorative parchment bags. You can also sandwich softened cream cheese or marshmallow fluff between two cookies to make an irresistible gluten-free cookie sandwich dessert.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, store the cookies in an airtight container at room temperature for up to 3 days to keep them fresh and chewy. Place a slice of bread inside the container to maintain moisture and softness—it’s a classic baking trick.
Freezing
These Deep Dark Chocolate Cookies {Gluten Free!} Recipe cookies freeze wonderfully. Arrange them in a single layer on a baking sheet to freeze initially, then transfer to a container or freezer bag. They keep well for up to 3 months and thaw quickly at room temperature.
Reheating
Warm your cookies gently in a 300-degree oven for 3–4 minutes for that just-baked softness right before serving. Avoid microwaving, as this can make them tough or overly chewy.
FAQs
Can I use regular chocolate chips instead of bittersweet?
You can, but bittersweet chocolate offers a more balanced flavor that is not overly sweet. Regular milk chocolate chips will make the cookies sweeter and less rich, which might change the overall character of this recipe.
Is it necessary to use room temperature egg whites?
Yes! Room temperature egg whites whip up more easily and yield a greater volume, ensuring the light, fluffy texture critical to these cookies.
Can I substitute cornstarch with something else?
If you don’t have cornstarch, you can use arrowroot powder or tapioca starch. These gluten-free starches help maintain the cookie’s structure just as well.
Are these cookies chewy or crunchy?
These cookies are delightfully chewy with a slightly crisp exterior, especially around the edges. The meringue base helps create a tender texture inside.
Can I make these cookies vegan?
This recipe relies on egg whites for its structure, so making a vegan version would require a different approach or specialty egg replacers. For best results, this classic recipe is ideal as written.
Final Thoughts
This Deep Dark Chocolate Cookies {Gluten Free!} Recipe is one I love to make again and again because it combines intense chocolate flavor, a wonderfully chewy texture, and the joy of knowing it’s gluten free. Whether you’re baking for yourself or sharing with others, these cookies bring warmth and happiness to any occasion. Give them a try—you won’t regret it!
Print
Deep Dark Chocolate Cookies {Gluten Free!} Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Deep Dark Chocolate Cookies are rich, fudgy, and completely gluten-free, perfect for any chocolate lover craving an intensely chocolaty treat. Featuring a luscious blend of bittersweet chocolate chips, cocoa powder, and a marshmallow-like meringue base, these cookies have crackly tops and a chewy interior. Easy to prepare and fast to bake, they offer an indulgent dessert that’s both vibrant in taste and texture.
Ingredients
For the Cookies
- Nonstick spray, for pan
- 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
- 3 large egg whites (room temperature)
- 1/2 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup additional powdered sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup additional powdered sugar, for rolling
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees F. Spray a baking sheet with nonstick spray or line it with parchment paper or a Silpat to prevent cookies from sticking.
- Melt Chocolate: Melt 1 cup of the bittersweet chocolate chips in the microwave, stirring every 30 seconds until just melted. Allow it to cool slightly to avoid scrambling the eggs when combined later.
- Beat Egg Whites: Using an electric or stand mixer with a whisk attachment, beat the egg whites in a large bowl until soft peaks form, indicating a light and fluffy texture.
- Add Sugar to Meringue: Gradually beat in 1/2 cup powdered sugar while continuing to whip on high speed until the mixture resembles soft marshmallow creme, glossy and thick.
- Combine Dry Ingredients: In a separate medium bowl, whisk together cocoa powder, 1 cup powdered sugar, cornstarch, and salt until well combined.
- Incorporate Dry Ingredients and Chocolate: On low mixer speed, gradually blend the dry ingredients into the meringue until just combined. Switch to the paddle attachment if available for easier mixing. Then fold in the lukewarm melted chocolate along with the remaining 1/2 cup chocolate chips. The dough will become very stiff at this point.
- Form and Coat Cookies: Place 1/2 cup powdered sugar in a small bowl. Using a rounded tablespoon, scoop out dough and roll it into a ball. Roll each dough ball thoroughly in the powdered sugar until well coated. Arrange the coated balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven until puffed up and the tops develop cracks, approximately 10 minutes.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and enhances texture.
Notes
- Room temperature egg whites whip better and yield a fluffier meringue.
- If you don’t have a stand mixer, a hand mixer can be used for beating the egg whites.
- Use high-quality bittersweet chocolate chips for the best flavor.
- Rolling the dough balls generously in powdered sugar helps create the signature crackled top appearance.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
