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
Scale
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.
