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Bon Appétit

Deep Dark Chocolate Cookies

By The Bon Appétit Test Kitchen

4.7

(155)

Made without butter or flour, these dense, chewy cookies will satisfy even the most intense chocolate craving.

Recipe information

  • Total Time

    50 minutes

  • Yield

    Makes about 24

Ingredients

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
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Preparation

  1. Step 1

    Preheat oven to 400°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.

    Step 2

    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).

    Step 3

    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.

TagsCookieDessertChocolateCocoaGluten FreeNut FreeBakingElectric MixerBon Appétit
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