Deep Dark Chocolate Cookies

Recipe and image source here

Thanks to pinterest, I've discovered a few new recipes that I want to try out. And these cookies happened to be first on my list.

BEST. DECISION. EVER.

And there's no butter or flour in them, so they can't be all that bad for you, right? ;)

Deep Dark Chocolate Cookies
originally taken from epicurious
recipe as adapted by divine-baking.com

Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (I used 2 cups)
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.


Pour lukewarm chocolate and 1/2 cup chocolate chips into mixture. If dough does not become stiff, stick in freezer for a few minutes.

Place 1/2 cup 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.

Yield: Makes about 18


I couldn't find bittersweet chocolate chips anywhere, so I just bought the chocolate bar and chopped it up. Some comments on the original blog also mentioned using semi-sweet instead and just cutting down the sugar a little.


Make these cookies...you will not be sorry. I preferred them still warm, but Matt liked them better after they had cooled. Either way they are gooey on the inside. Mmmmmm...


Let me know what you think!