dreamy dark chocolate cookies

Mondays always have a sense of inevitablilty about them. The perfect antidote: a chewy, melty, crunchy chocolate cookie.


I used to make fun of my mom for favouriting zillions of sites. Anytime anything was of any interest, click! and it was bookmarked. For future reference, just in case. I have say “I used to,” because I just was confronted with the realization that at least Internet-wise, I am becoming my mother. John has a nice, tidy, concise list of favourites; click on the unassuming “dänika’s” folder, though, and good heavens! You might fall asleep, scrolling all the way to the bottom. There are a handful of links that I do use on a regular (or at least semi-regular) basis, but most of them are things that I bookmarked ON THE CHANCE that someday, I’ll have loads of time and be able to thorougly explore every site.

All this to say that today, while scrolling through my extensive list of favourites, I came across a recipe that I had bookmarked a while ago, but had never gotten around to making. My advise to you: be ye not so stupid as to wait as long as I did.

This recipe is amazing, and naturally gluten-free. They may not be the prettiest cookies around, but I know – with a sense of inevitability, again – that this will be a recipe I come back to again and again.


Dreamy Chocolate Cookies
adapted from a Bon Appétit recipe

non-stick cooking spray
9 oz. semi-sweet chocolate, divided (I used Baker’s chocolate)
3 large egg whites (room temperature)
1 1/3 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 Tablespoon potato starch (not potato flour)
1/4 Teaspoon salt
1/4 Teaspoon ground Saigon cinnamon

Preheat oven to 350°. Prepare your baking sheet with a layer of parchment paper, then lightly spray it with a non-stick spray.

In a microwave-safe bowl, melt 8 ounces of semi-sweet chocolate, stirring occasionally. This process took about two minutes, stirring every thirty seconds. With a sharp knife, sliver the other ounce of chocolate, and set it aside.

In a chilled metal bowl, beat the egg whites with a mixer on high speed until they form soft, pillowy peaks. Mix in 1 cup of powdered sugar, until it has the consistency of marshmellow creme. Set this aside for a moment.

In a separate bowl, stir together 1/2 cup of cocoa, 1/3 cup powdered sugar, 1 Tablespoon of potato starch, 1/4 teaspoon of salt, and another 1/4 teaspoon of cinnamon. With the mixer on low, combine this with the egg white/powdered sugar mixture. When it is fully combined, add the melted chocolate, and then the chocolate slivers. As soon as this is just mixed, leave the bowl for a moment, and let the dough settle; it’s easier to work with if you wait for a minute before shaping it. The dough will be quite stiff, fudge-like, and look a little dry.

Roll a tablespoon of dough into a ball, place it on the prepared cookie sheet, then slightly flatten it into a disc (otherwise they’ll turn out a little puffy and rounded, as in the first picture). Repeat with the rest of the dough.

Bake at 350° for 8-9 minutes. Cookies will be done when the edges are dry and the tops are cracked. They will still be soft in the middle; take them out of the oven and let them rest on the cookie sheet for 10 minutes before you move them.

Yield: about 2 dozen cookies.

Note: In order to cut down on the sweetness, I cut back quite a bit on the amount of sugar from the original recipe – partially because I used semi-sweet chocolate, rather than bittersweet. These cookies are still sweet, very chocolatey, but not overwhelmingly sugary. If you like your cookies to be very sugary, add in another 1/3 cup. Not a problem.


6 Responses to “dreamy dark chocolate cookies”

  1. 1 kimtori February 17, 2009 at 1:53 am

    With you on the links thing. And as for the cookies, yum! I’m coeliac and pretty much used to trying to convert anything – but it’s always lovely to come across a recipe that doesn’t need fiddling to be GF. My old favourite chocolate cookie recipe is chocolate chip, but I’ll have to try these sometime!

  2. 2 lemoineau February 17, 2009 at 6:46 am

    Hi Kim,

    I know what you mean about converting. It’s a hassle sometimes, and so nice to come across a recipe that doesn’t need tweaking. Normally I can do a fairly good job converting a recipe, but there are times when the results are inexplicably bad – Sunday night, for example, I made vanilla cupcakes, but couldn’t find a gluten-free recipe, so I took the recipe from “Joy of Cooking” and converted it, using my flour blend, xanthan gum, etc. etc. … they were very very dense and dry. So sad! The icing was very tasty, however. :) I do have some ideas for what to do next time – including adding a little oil and using egg whites that have been beaten, rather than whole eggs. I could taste the flavour of the yolks, and didn’t particularly like that at all.

    You used to work in a bakery, yes?

  3. 3 abbey February 17, 2009 at 9:26 am

    you don’t like using delicious.com for bookmarking? i couldn’t use the internet without it. i can bookmark like a crazy person, but as long as my tags are good it’s way easier to find things than just using the a browser bookmark feature.

    man, those cookies look awesome. your photography is great.

  4. 4 lemoineau February 17, 2009 at 9:56 am

    here’s where I’ll sound like a certifiably crazy person: I do have delicious, as well, but I forget to use it. John’s laptop is quicker, and it’s the one that we have set up to use as The Computer – this apartment complex doesn’t allow wireless. When I’m on my laptop, I delicious pages; when I’m on his laptop, I bookmark them. Oh, and I have quite a few bookmarked at work, too. AGH! I think I forget about delicious.

    Okay, that’s it. I’m importing my bookmarks to delicious right now. :P

    and thank you. :)

  5. 5 kimtori February 17, 2009 at 5:34 pm

    Hi Danika – Yes, I used to work in a bakery before I was diagnosed and had to leave due to potential flour ingestion while working. It was a good bakery too – specialised in bread and yeast products rather than cakes and pies. Which means I have a fascination with the making and science of bread which has spilled over to the science of baking generally. But anyway. I can usually get most sweet things as long as I can keep the lactose – i.e. butter – in my baking. I tried to bake for a friend who is lactose intolerant while keeping things gluten free for me, and the results were less than pleasing. Margarine behaves differently because it’s a different type of fat. But enough of the science. I make GF cupcakes a fair bit, and people often don’t know they’re GF until after. I’ll have to post the recipe sometime.

    And delicious? I’m intrigued. Never seen it before. I’m now filled with the urge to investigate and try it. x

  6. 6 bakingbarb March 7, 2009 at 1:11 pm

    Those cookies look way YUM! And wooo hooo gluten free! LOL It seems I need to try these.
    I too have a huge list of favorites. I think it’s time related, I don’t always have the time to spend at a site so I save it for later but of course I forget about it! Sometimes the favorites cruise and cleanup happens, sometimes!

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