deep dark chocolate cookies

I’m helpless in the face of recipes with names like Deep Dark Chocolate Cookies, even when I already have a deep, dark chocolate cookie recipe that I’m very happy with. I was intrigued by the lack of flour, butter, and egg yolks in this one. It seemed like that would produce a texture similar to a meringue cookie, but the recipe specifically refers to the cookies as dense and chewy.

Although the recipe was published in Bon Appetit’s fast and easy section, I’d say that the amount of work involved in on par with other cookie recipes. Chocolate is melted in one bowl, egg whites and sugar are beaten in another, and the dry ingredients – sugar and cocoa with just a bit of cornstarch and salt – are mixed in a third. The contents of the three bowls are blended together with an additional handful of chocolate chips. I considered it a good sign that the recipe contained chocolate in three forms.

The recipe states that once all of the ingredients are mixed together, the dough will become very stiff, and should then be rolled into balls and coated in powdered sugar. My dough was not “roll into balls” consistency. It was more like a really fudgy chocolate frosting than cookie dough. I simply scooped out a spoonful of dough, dropped it in powdered sugar, and pushed it around until it was evenly(ish) coated.

While the cookies were nice and chocolately, and I suppose dense and chewy, I considered the texture a bit off from what I prefer. There was indeed a similarity to meringue cookies, especially around the edges. I also thought the cookies were too sweet, which would be easily remedied by reducing the powdered sugar.

I definitely prefer my other recipe for chocolate cookies. However, these are the best gluten-free cookie I’ve ever eaten, with none of the “off” flavors that can sometimes occur in cookies based on gluten-free flour mixes. The cookies are also a bit healthier than your average cookie. The only fat in the recipe is chocolate, and once the sugar is reduced a bit (I’d say to ¾ cup in both the egg white mixture and the cocoa mixture instead of 1 cup), there’s about 100 calories per cookie, about 25% less than my favorite chocolate chip cookies.

Deep Dark Chocolate Cookies (from Bon Appetit June 2008 )

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

Bridge note: I’d reduce the powdered sugar to ¾ cup (3 ounces) each in the egg white mixture and in the cocoa mixture. I also baked the cookies for 8 minutes.

Servings: Makes about 24

Nonstick vegetable oil spray
1½ cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2½ cups (10 ounces) powdered sugar, divided
½ cup (1½ ounces) unsweetened cocoa powder
1 tablespoon cornstarch
¼ teaspoon salt

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.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup (4 ounces) sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar (4 ounces), cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and ½ cup chocolate chips (dough will become very stiff).

Place ½ cup (2 ounces) 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.


  1. Ooh, actually I wasn’t expecting them to be gluten-free… I was imagining those fudgy, melt-in-your-mouth, center-mostly-undone crinkles that I crave so often 🙂 They certainly look very moreish! (we’ll see if *I* think they’re too sweet, haha 🙂 )

  2. They look very nice though – I’m a sucker for titles like that too!

  3. They look so good !

  4. They certainly look good. I don’t believe I’ve ever tried any baked goods (knowingly) that were gluten-free!

  5. I just made these and they are fabulous! The batter is so chocolaty and delicious and I love cracked cookies with powdered sugar on top 🙂

  6. These are DIVINE!!! Thank you for sharing!! I’ve been dying for a good chocolatey gluten-free treat and you made my night!!! 🙂

  7. Joanne Hill says:

    They sound really good. I am for sure going to make them this year for Christmas. My daughter has a gluten intolerence. My daughter(23yrs) and i are always looking for recipes that are gluten free. Thank you Joanne

  8. I just made these and they came out horrible. I followed the rcipe to a T. I even had to throw my cookie sheet away. Never again.

  9. Stephanie says:

    I was SO excited to make these, and they looked amazing! I made sure to follow the recipe to a T and they did NOT turn out. They pretty much burned instantly!! Being new to being gluten free, I’m mad because I was looking forward to these as I can’t have normal desserts. Highly disappointed. My house smells like burnt food & like the person before me said, I’m sure I’m going to have to throw away my cookie sheets too!!!!

  10. Courtney says:

    I found this recipie on Pinterest and just made them. They have turned out perfectly! I did line my cookie sheets with parchment paper before baking. 8-9 min in the oven was the perfect amount of time. I also followed your suggestion of using 3/4c of powdered sugar in the recipie and they taste delicious. A very deep dark chocolate flavor!


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