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+ servings
Dark Chocolate Cookies
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5 from 2 votes

Deep Dark Chocolate Cookies {Gluten Free!}

These deep dark chocolate cookies melt in your mouth. They're gluten free and so rich you might have to stop to take a breath, or chug some milk.


  • Nonstick spray
  • 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


  • Preheat oven to 350 degrees F. Spray a baking sheet with nonstick spray, or instead use parchment paper or silpats.
  • Melt 1 cup chocolate chips in the microwave, stirring every 30 seconds until just melted. Cool slightly.
  • Using an electric or stand mixer, beat whites in large bowl to soft peaks (use the whisk if using a stand mixer).
  • Gradually beat in 1/2 cup powdered sugar. Continue beating on high until mixture resembles soft marshmallow creme.
  • 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).
  • Stir in lukewarm chocolate and 1/2 cup chocolate chips. Dough will become very stiff.
  • 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.
  • 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.


Serving: 1 cookie, Calories: 143 kcal, Carbohydrates: 24 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 57 mg, Potassium: 140 mg, Fiber: 1 g, Sugar: 18 g, Vitamin A: 2 IU, Vitamin C: 1 mg, Calcium: 49 mg, Iron: 1 mg