Chocolate Crinkle Cookies

I just made these fantastic Deep Dark Chocolate cookies from Picklee.  Inside is a rich dense brownie like center, while outside the crust is crunchy, almost like a meringue.  This is one of my new favorite recipes, the cookies are so addicting!

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Deep Dark Chocolate Cookies (~24 cookies)

1 1/2 cups bittersweet chocolate chips (about 9 ounces)

3 large egg whites, room temperature

2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)

1/2 cup unsweetened cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt

Preheat oven to 350 degrees.  Line two sheet pans with parchment paper or nonstick spray.

Melt 1 cup of the chocolate chips in a glass bowl using a microwave.  Heat in 30 second intervals until it is all melted.

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Using electric mixer, beat egg whites in a large bowl to form soft peaks.

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Then slowly add 1 cup of sugar. Continue beating until the mixture looks like a version of home-made fluff.

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Whisk together the dry ingredients in another bowl (1 cup sugar, cocoa, cornstarch, and salt). Then, on a low speed, slowly add these dry ingredients into the fluff mixture.
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Add the remaining  chocolate chips to the previously melted chocolate.
Add the chocolate mixture to the cream mixture.  The dough will become very thick.
Place the remaining  powdered sugar on a plate.  Roll around a tablespoon of dough into a ball.  Then roll it in the sugar. Place on the cookie sheets.  Repeat and keep the balls a little spread out on the pan.
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Bake for 10 minutes. Cool on pans for 10 minutes before you move them to a rack.  Cheers to chocolate!!
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4 thoughts on “Chocolate Crinkle Cookies

  1. Jean says:

    Thanks to your recipe (and wonderful pics) I have finally succeeded in baking cookies that everyone loves! I love the taste that is rich yet light, and I appreciate that these are not your run-of- the-mill cookie variety. Many thanks!

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