Chocolate Crinkle Imposters

We had a potluck for small group this weekend and one of our hosts is gluten intolerant.  I wanted to make sure she had a dessert she could eat.  (She serves us so many good treats week after week.)  I had a recipe for Deep Dark Chocolate Cookies on my Eats and Treats board on Pinterest, that happened to be gluten-free so I thought I would give it a try.

Deep Dark Chocolate Cookies from Divine Baking and Epicurious                 (Or as I like to call them Chocolate Crinkle Impostors)


  • 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
  • 3 large egg whites, room temperature
  • 2 1/2 cups powdered sugar, divided
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
Photo is from original recipe.

Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.


Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Notes: I used semi-sweet chips and cut out a half cup of powdered sugar.  I would still cut out that powdered sugar, but use the bittersweet chips the recipe calls for.

I forgot the salt until the dough was all mixed, so I just added it then.  I have a tendency to do that, I’m not sure why.  Last time I made chocolate chip cookies I forgot the salt, so I just ended up salting the top of them.  It was surprisingly delicious.

Really, really butter your pans or use parchment paper.  The bottom of the cookies did not want to leave their new best friend, the pan.

Don’t use paper towels instead of a real cooling rack.  It works for normal cookies, but with these cookies you might get a little more fiber than you planned.

Don’t leave your windows open as the cookies cool.  When the wind blows in, the powdered sugar on the outside will blow all over your kitchen or dining room.

I was expecting them to be softer and more fudgy, but they were really crispy on the outside and gooey on the inside.  I probably won’t make these again, but everyone else seemed to like them and more than one person asked me for the recipe.

So, in summary…generously grease the pan, don’t eat paper towels, close the windows or you will have a sugary mess and don’t expect these to turn out like chocolate crinkles, even though that is exactly what the look like.


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