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!


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.


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

cookie 7

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


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.
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.
Bake for 10 minutes. Cool on pans for 10 minutes before you move them to a rack.  Cheers to chocolate!!

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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