Looking for the Chocolatiest Chocolate Cookies? Look No Further

chocolate crinkle cookies

Fellow dark chocolate lovers, these cookies are for you. If you’re more a fan of mild, creamy milk chocolate, stop right here; you’ll probably hate these. But if you’re like me and can’t get enough deep, rich, bittersweet dark chocolate, you’ll want to always have a batch of these cookies on hand.

These cookies are sort of a cross between a crinkle cookie and a meringue cookie. In fact, they’re the best of both worlds. Their thin, crunchy exterior gives way to a pillowy, fudgy, brownie-like interior. And did I mention how chocolatey they are? I cannot stress this point enough. If you’re looking for something to satisfy a chocolate craving, you don’t have to look any further.

Deep, Dark Chocolate Cookies

Adapted from Bon Appetit

1 ½ cups bittersweet chocolate chips, divided (see note)
3 large egg whites, room temperature (save the yolks for ice cream)
2 cups powdered sugar, divided
½ cup unsweetened cocoa powder
1 tablespoon cornstarch
¼ teaspoon salt

Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside.

Place 1 cup chocolate chips in a microwavable glass bowl; microwave in 30-second intervals, stirring well after each, until chocolate is melted and smooth. Allow to cool slightly.

Whisk together 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend; set aside.

Using a stand or hand-held mixer fitted with a whisk attachment, beat egg whites in large bowl until they reach soft peaks. Gradually beat in ½ cup sugar. Continue beating until mixture resembles soft marshmallow cream. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place the remaining ½ cup sugar in bowl. Using a 1 tablespoon cookie scoop, scoop out balls of dough and roll in sugar, coating thickly. Place 2 inches apart on prepared sheets. Bake until puffed and tops crack, about 10 minutes. Do not overbake, as this is the secret to the soft, fudgy interior. Cool on sheets on rack 10 minutes. Transfer to a rack to cool completely.

Note. I used Ghirardelli 60% cacao bittersweet baking chips, which I find to have the best dark chocolatey flavor (noticeably different than semisweet chocolate chips). This worked perfectly for the 1 cup of melted chocolate. However, I found the pieces too large for the ½ cup of chips that were mixed into the batter. Next time, I plan to either chop the chips into smaller pieces or use a chopped 60% cacao baking bar.

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