Deep Dark Chocolate Cookies {Gluten Free!}

My mom called me the other day to see if she could use a different bowl with her Kitchenaid mixer. I asked her where the Kitchenaid bowl was. Oh. It’s in the sink. I don’t feel like washing it.

Now I know where I get my dish-washing-phobia. My mom would rather take the time to call me and find out my opinion on using a plastic bowl with her Kitchenaid instead of taking the 2 minutes to wash the correct bowl.

I’m not criticizing her. I’m just surprised I didn’t resort to that idea myself at some point. (By the way, she said it didn’t work very well. Bummer.)

Yes, they really are that fudgey!

These cookies are my new best friend. They are intensely dark. And they are gluten-free, which is always a plus. It’s nice to be able to make some legit baked goods for gluten-free friends. I feel like people with food allergies are always getting a work-around. Like years ago when my parents told my lactose-sensitive brother Nathan to pour orange juice over his Fruit Loops because they had forgotten to bring his formula on our vacation. (For the record, he liked it. Gross. I guess that’s how 6-year-olds roll though.)

Since these cookies have whipped eggs, they kind of melt in your mouth. I don’t mean that in the cliché sense, I mean they actually disappear faster than normal, just like a meringue dissolves on your tongue almost instantly. Which just makes you want to take another bite even faster; except that they are so rich you might have to stop and breathe with your head between your knees for a few seconds. Or chug milk. Eric and I couldn’t stop eating them, which probably explains why we are out of milk.

Deep Dark Chocolate Cookies {Gluten Free!}

Yield: Makes about 18 cookies.


  • Nonstick spray
  • 1 and 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


  1. Preheat oven to 350 degrees F. Spray a baking sheet with nonstick spray, or instead use parchment paper or silpats.
  2. Melt 1 cup chocolate chips in the microwave, stirring every 30 seconds until just melted. Cool slightly.
  3. Using an electric or stand mixer, beat whites in large bowl to soft peaks (use the whisk if using a stand mixer).
  4. Gradually beat in 1/2 cup powdered sugar. Continue beating on high until mixture resembles soft marshmallow creme.
  5. Whisk cocoa, 1 cup powdered sugar, cornstarch, and salt in a medium bowl. On low speed, beat dry ingredients into the meringue. (I switched to the paddle attachment on my mixer here).
  6. Stir in lukewarm chocolate and 1/2 cup chocolate chips. Dough will become very stiff.
  7. Place 1/2 cup powdered sugar in a 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.
  8. Bake until puffed and tops crack, about 10 minutes. Cool on sheets for 5 minutes, then remove to cooling rack.

Source: Divine Baking, a blog that’s not up anymore.

Dark Chocolate Brownies (Gluten-Free) <<these are the brownies I always make when I need to make them gluten free.

Dark Chocolate Brownies {Gluten Free!} from

Chocolate Chip Peanut Butter Cookies (Gluten Free)

Chocolate Chip Peanut Butter Cookies (Gluten Free) from

Secret Ingredient Chocolate Pecan Bites (Gluten Free)

Secret-Ingredient Chocolate Pecan Bites (Gluten Free!)





  1. janice says

    alright, i have to defend myself a little – i had something i was still WORKING on in the big metal bowl that came with the mixer! it wasn’t just dirty, it had food in it! i was trying to do two recipes at once, which was probably foolish all by itself… guilty to the oj-on-the-fruit-loops, we did run out of soy milk. hey, it was fruit loops; oj is a fruit – what’s the problem?

  2. says

    I have to be honest, the whole bittersweet chocolate chip thing is making me a touch nervous. It sounds so gourmet while I’ve always been a semi-sweet kind of girl. However, you’ve never led me astray so I might just take the plunge.

    • says

      Doitdoitdoitdoitdoitdoitdoit! I was dubious as well. But they turn out totally awesome. Also, I still think this would be delicious with semisweet chocolate, so if you lose your nerve at the last second, you will still get great cookies.

  3. says

    Since my mom is unlikely to comment, I will give you her verbatim comment on this recipe, as told to me over the phone today:
    “I made Karen’s gluten free chocolate cookies for our gluten free friend and they were SO FUDGEY! Everyone loved them! I couldn’t stop eating them! I saved one for your dad because he was gone on a business trip and I saved it in a little container and it sat there all week, and every day I would look at it sitting there and think, ‘Maybe I should just eat it…’ but I didn’t and he ate it and loved it, so I guess it’s good I didn’t eat it!”

  4. says

    There is a discrepancy between the ingredients list and the instructions. 1 cup powdered sugar, vs. 1 1/2 cups powdered sugar. I went with the instructions. Hoping I made the right choice… But they look and smell great.

    • says

      You are so right Stacey! And I don’t even remember which one is correct. I haven’t made this in years! I followed my source for the recipe and the blogger who originally posted the recipe has taken down her blog. So I really have no idea! I went through the recipe carefully though, and I’ve changed it to what I thought it might be. I will have to make these again to find out which is correct! I hope yours turn out. Thanks for the heads up!


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