These Deep Dark Chocolate Cookies are absolutely decadent! They are soft and chewy on the inside with a crispy outer layer. You can easily make these with gluten and dairy free ingredients (double check your labels!) and your GF/DF friends (and everyone else) will love you for making these at your next potluck.
For a larger crowd, you should definitely double the batch. A single batch makes 24 to 30 cookies and no one can eat just one! This recipe is from Bon Appe’tit Desserts cookbook.
1 1/2 cups bittersweet chocolate chips (about 9 ozs.), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 T. cornstarch
1/4 tsp. salt
Preheat oven to 400 degrees. Line 2 heavy, large, rimmed baking sheets with parchment paper.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using an electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in 1 cup powdered sugar. Continue beating until mixture resembles soft marshmallow creme. In a separate bowl, whisk 1 cup powdered sugar, cocoa powder, cornstarch, and salt until blended. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and remaining 1/2 cup chocolate chips (dough will become very stiff).
Place remaining 1/2 cup powdered sugar in small bowl (I always need more powdered sugar for rolled cookies, so make sure you have some extra on hand). Roll dough into rounded tablespoons (or use a melon baller for no mess and uniform cookies). Roll balls in powdered sugar, coating thickly. Place them on the baking sheets about 2 inches apart. Bake for about 10 minutes, or until cookies are puffed and the tops crack. Cool on the baking sheets for 10 minutes. Then, transfer cookies to a rack and cool completely. Store in an airtight container until potluck time!