Deep Dark Chocolate Cookies

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These are my all time favorite chocolate cookies from my friend and neighbor, Carol Lapari. Great for gift giving. Stay fresh for a while so you can keep them around to satisfy your chocolate cravings!


1 1/2 cups bittersweet chocolate chips, about 9 oz., divided
3 large egg whites
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tbsp cornstarch
1/4 tsp salt


Preheat oven to 400 degrees
Cover two large baking sheets with parchment paper. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about two minutes. Cool slightly.

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. (I sift the powdered sugar and cocoa first) on low speed, beat dry ingredients into the meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips. (dough will become very stiff)

Place 1/2 cup sugar in bowl. Roll 1 rounded tbsp dough into ball; roll in sugar, coating thickly. Place on prepared cookie sheet, placing dough 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack, cool.

For the story behind these cookies and more recipes for a complete dinner party, go to Eat the Season.


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