Deep Dark Chocolate Cookies – a delicious recipe with nonstick vegetable oil cooking spray, bittersweet chocolate chips, egg whites, powdered sugar, cocoa, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F
2
Spray 2 large baking sheets with nonstick spray.
3
Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes.
4
Cool slightly.
5
Using electric mixer, beat whites in large bowl to soft peaks.
6
Gradually beat in 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend.
7
On low speed, beat dry incredients into meringue.
8
Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
9
Place 1/4 cup sugar in bowl.
10
Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.
11
Place on prepared sheet.
12
Repeat with remaining dough, spacing 2 inches apart.
13
Bake until puffed and tops crack, about 10 minutes.
14
Cool on sheets on rack 10 minutes.
15
Transfer to rack; cool.
784
kcal
Calories
29
g
Fat
124
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: nonstick vegetable oil cooking spray, 1 ½ cups bittersweet chocolate chips (about 9 ounces), 3 large egg whites, room temperature, 2 ½ cups powdered sugar, and more.
Yes, Deep Dark Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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