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Recipes
June 2008

Deep Dark Chocolate Cookies

By The Bon Appétit Test KitchenPhotography by Misha Gravenor

3.9

(29)

dark chocolate crinkle cookies

Recipe information

  • Total Time

    50 minutes

  • Yield

    about 24 Servings

Ingredients

Nonstick vegetable oil spray

1½

cups bittersweet chocolate chips (about 9 ounces), divided

3

large egg whites, room temperature

2½

cups powdered sugar, divided

½

cup unsweetened cocoa powder

1

tablespoon cornstarch

¼

teaspoon salt

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

    Step 3

    Place 1/2 cup 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.

Nutrition Per Serving

Makes about 24 cookies (One cookie equals one serving) One serving contains the following: Calories (kcal) 109.45 % Calories from Fat 39.7 Fat (g) 4.82 Saturated Fat (g) 2.43 Cholesterol (mg) 0 Carbohydrates (g) 19.11 Dietary Fiber (g) 1.38 Total Sugars (g) 16.10 Net Carbs (g) 17.73
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