Flourless Dark Chocolate Cookies
These gluten-free cookies are decadent and delicious. Flourless Dark Chocolate Cookies have a crunchy outside that contains a rich and gooey dark chocolate center. Gluten-free cookie recipes never tasted so good.
Cooking Time10 min
- 1 1/2 cup dark chocolate chips, divided
- 3 large egg whites
- 2 1/2 cups powdered sugar, divided
- 1/2 cup unsweetened dark cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon sea salt
- Preheat oven to 350 degrees F.
- Line two sheet pans with parchment paper.
- Melt 1 cup dark chocolate chips in a glass bowl in the microwave, stirring twice. (About 2 minutes.) Allow to cool slightly while you prepare the eggs.
- Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually beat in 1 cup powdered sugar. Continue beating until the mixture is soft and creamy.
- In a separate bowl, whisk together 1 cup of sugar, the cocoa powder, and the salt until blended. On low speed, beat the dry ingredients into the meringue.
- Beat in the melted chocolate and then stir in the remaining 1/2 cup chocolate chips. (The dough will be very stiff at this point.)
- Place the remaining 1/2 cup powdered sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll it in the powdered sugar. Place on the parchment lined sheet pan. Space the dough balls about 2 inches apart.
- Bake for about 8-10 minutes. Cool on the sheet pan for another 10 minutes before transferring it to a rack to cool. Makes about 18 cookies.
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May 30, 2017
I'm normally ambivalent towards trying gluten-free recipes since I have no need to watch my gluten intake, but this one looked intriguing. They're actually rather good, but then again, anything with dark chocolate is worth a look for me. It's a really simple recipe and I was surprised by how well they turned out. To correct one thing in the recipe, the tablespoon of cornstarch is added with the other dry ingredients.
Mar 08, 2013
The ingredients show 1 tablespoon cornstarch but it is not listed in the instructions. Is it used or is it not used? If it is used when do you put it in, with the sugar, cocoa powder etc?
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