Deep Dark Chocolate Cookies

This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

Tonight we’re going to a diaper party which gives me a chance to try out this recipe I pinned a couple weeks ago. Here’s a sad story – I was gifted a KitchenAid mixer at my wedding shower (over 2 years ago) and have yet to open it. I lack counter space at our current house and had hoped we would have moved by now. No such luck. I need to break it out soon, it’s been neglected long enough and it would have made this recipe even easier.

Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided (I used Ghirardelli)

3 large egg whites, room temperature

2 cups powdered sugar, divided, plus some to roll the cookies in
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch

1/4 teaspoon salt

Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.

Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place some sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.

Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

The link said it makes about 18 cookies. I must have made mine small because I got 30.

Receive Updates

No spam. Promise.

(Visited 42 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

More Posts →