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Gluten Free Chocolate Cracked Cookies

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“Flourless, very rich, brownie-like, to die for cookies!”
READY IN:
35mins
SERVES:
9-12
YIELD:
18-24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend 1 cup sugar, cocoa, cornstarch and salt together in bowl and set aside. Melt 1 cup chocolate chips in microwave, stirring twice (about 2 minutes). Set aside to cool slightly. Beat egg whites until soft peaks form. Add 1 cup of sugar and continue beating until it is the consistency of soft marshmallow creme. On low speed, gradually add dry ingredients into the meringue. Add melted chocolate and 1/2 cup of chocolate chips. Dough will be stiff. Roll into small balls using no more than 1 tablespoon of batter at a time. Roll in remaining powdered sugar (1/2 cup).
  2. Place on parchment covered cookie sheets. Bake about 10 minutes at 350 degrees until puffed and cracked. Place parchment paper with cookies on top of a cooling rack for another 10 minutes Remove and cool another 10 minutes
  3. Enjoy!

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