Dark Chocolate Cookies [Gluten-Free!]

These dark chocolate cookies are rich and dense with a great fudge-y texture.  The fact that they are gluten-free is a bonus, but trust me they are very good and not just for a gluten-free cookie!

I've made these a number of times and shared the recipe with a few others as well.  Everyone who has ever made them or tried them has given them great reviews.  Definitely give them a try if you are a chocolate lover.  Enjoy!

Dark Chocolate Cookies [Gluten-Free!]

yield: about 20-24 cookies

INGREDIENTS

• 1 1/2 cups semisweet chocolate chips (about 9 ounces), divided [make sure certified gluten-free if this is relevant]
• 3 large egg whites
• 2 cups powdered sugar, divided
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

DIRECTIONS
1) Preheat your oven to 350F.  Line 2 baking sheets with parchment paper/baking mats or spray with nonstick cooking spray.

2)  Melt 1 cup of the chocolate chips in the microwave.  This will take about 2 minutes on high, but check and stir every 30 seconds.  Set aside to cool slightly.

3) Fit your stand mixer with the whisk attachment.  Beat the egg whites until they form soft peaks, about 3 minutes.  Add 1/2 cup powdered sugar.  Continue beating until the mixture resembles soft marshmallow creme.

4)  In a separate bowl, whisk together 1 more cup of powdered sugar, cocoa powder, cornstarch, and salt.

5)  On low speed, beat dry ingredients into the egg white/sugar meringue until combined.  Add melted chocolate and remaining chocolate chips and stir to combine.  The dough should be fairly stiff, but still a little wet.

6) Put remaining powdered sugar in a small bowl.  To make the cookies, roll about 1.5 tablespoons of dough into a ball, and then roll in sugar.  Place on the prepared baking sheet and press down on the top of the cookie to flatten slightly.  Repeat with remaining dough, evenly spacing the cookies on the baking sheets.  Note: you will probably not use all of the remaining sugar!

7)  Bake cookies in the preheated oven for about 10 minutes, until the cookies are puffed and the tops are cracked.  Remove from the oven and let cool on the baking sheets for at least 10 minutes.  Then, transfer to a cooling rack to cool completely.

These keep well at room temperature for at least 3 days.

(recipe adapted from epicurious)