This year, I’m in charge of bringing dessert to 3 separate christmas parties, so I definitely have a lot of christmas baking on my to-do list. These dark chocolate meringue cookies were at the top of my list but finding the recipe was a bit of a nightmare. I found the original recipe for these cookies through Pinterest and the blog where the recipe originates is no longer around! Luckily I was able to find a copy of the recipe so I can share these delicious cookies with you. I’d also like to mention that being a meringue based cookie means these cookies are gluten free… however that doesn’t mean they are healthy! They are definitely a decadent treat, but hey, it’s Christmas!
Dark Chocolate Crinkle Cookies
Adapted from Divine Baking
1.5 cups bittersweet chocolate chips (divided)
3 egg whites
2.5 cups icing sugar (divided)
1/2 cup cocoa
1/4 tsp salt
1. Melt 1 cup of the chocolate chips in the microwave or over the stove and set aside to cool.
2. Separate egg whites into a mixing bowl (you don’t need the yolks so you can save them for another recipe!) and whip on high speed until soft peaks form.
3. Slowly add1 cup of icing sugar to the egg whites and continue whipping until stiff glossy peaks form.
4. Gently fold in 1 more cup of icing sugar along with all of the cocoa & salt. Once folded in, proceed to adding in the melted chocolate and remaining chocolate chips, folding until just combined. (Dough will become VERY stiff at this point)
5. Roll dough into balls (about 1 rounded tablespoon each) and drop into remaining 1/2 cup of icing sugar. Place cookies on cookie sheet (either lightly greased or lined with a silicone mat).
6. Bake cookies at 325 degrees for 10 minutes (or until cookies are puffed and tops of the cookies become cracked)
7. Cool cookies on baking sheet for 15-20 minutes. These cookies are a tad bit delicate so make sure they are fully cooled before removing them from the pan.