Crispy, crinkly cookies with gooey, chewy chocolate overload in every decadent bite. These midnight crinkle cookies are free of butter and flour. They are made with egg whites and a special blend of black cocoa powder, melted bittersweet chocolate, and powdered sugar. These bittersweet chocolate crinkle cookies are one bowl cookies that take only minutes to mix together and 10 minutes to bake. Rich, death by chocolate cookies in about 15 minutes? Read on!
I ran out of flour and butter last night. I cried a little. Which made me crave chocolate. So I got creative and came up with these midnight crinkle cookies. These deep chocolate cookies could not be easier to make. And good news, they use pantry staples like powdered sugar, baking chocolate, and unsweetened cocoa powder.
The special ingredient that makes these midnight cookies is black cocoa powder. If you don’t have that, you can leave it out and the cookies will still be extremely chocolate. They will be lighter in color though.
No Flour or Butter? No Problem!
I put these up on Instagram this morning without a recipe to back it up. Admittedly, I do that a lot and I’m sorry! I bake so much that I don’t always have time to add posts since I have teacher homeschooling and maid of 3 other humans these days.
It’s actually taken me hours to write this post for the easiest gluten free chocolate cookies because the girls ask me for something every 30 seconds. While writing this paragraph I had the following. Mom, I am getting water. Mama, I need something from the “snack aisle”. Mom, cut my apple… It goes on like that all day. Which is why I am in desperate need of dark chocolate and red wine everyday!
Back to the no flour issue. I have been rationing out my flour by using alternative flours such as spelt, rye, oat, etc. I linked recipes to those flour options, so check them out! What is awesome about these decadent brownie cookies is that you don’t need a pinch of any flour at all! The cornstarch in the powdered sugar along with melted chocolate help you achieve that brownie edge chew in each scrumptious bite.
And did I mention these only need egg whites? I had leftover egg whites from those honeycomb cream eclairs I put up yesterday. And no, I still haven’t put up a recipe for that. But I am on it!
Bittersweet Chocolate Crinkle Cookies
These bittersweet chocolate crinkle cookies don’t need any special ingredients, chilling time, or a mixer. All you need is a big bowl and a wooden or silicon spoon.
When it comes to the melted chocolate, use 60-70% bittersweet baking chocolate. I use bar or chip form that is specifically baking chocolate. This melts smoothly in the microwave and won’t seize up on you.
These bittersweet crinkle cookies are similar to triple chocolate Gluten Free chocolate cookies from Panera. The addition of black cocoa powder aids in the dark coloring as well as a touch of extra bittersweet flavor.
And on to some questions I got from Instagram. I answered the, why do you put up pictures without recipes, above!
Can you use liquid egg white? Yes! You want the equivalent of 3 egg whites when measuring it out.
Can you add mix-ins? Please do! My favorite for these deep chocolate crinkle cookies are white chocolate chips, broken up caramelized white chocolate chunks, nuts, or milk chocolate chips. These types of chocolate are sweet and balance out that velvety depth of cocoa flavor.
Can these be eaten warm? They should be cooled and set like brownies have to for the optimum chew and flavor factor. You bake them until just underdone and that middle needs time to set and crinkle up.
Why do you always put flaky sea salt on everything? Because I love it! It adds beauty and brings out the flavor or bakes like these gluten free cookies. Flaky sea salt also makes me feel a little fancier!
Thanks for making these midnight bittersweet chocolate crinkle cookies. Please share them with chocolate fanatics and on social media! And please follow me on Instagram for more free recipes and food pics, and fun IGTV videos.
Bittersweet Chocolate Crinkle Cookies
Crispy, crinkly cookies with gooey and chewy in every decadent bite. These midnight crinkle cookies are free of butter and flour. They are made with egg whites and a special blend of black cocoa powder, melted bittersweet chocolate, and powdered sugar. The following recipe makes 12 big cookies.
- 3 cups powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1½ tablespoon black cocoa powder can omit if needed
- 3 large egg whites
- 3 ounces bittersweet chocolate melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 3/4 cup white chocolate chips optional
- 1/3 cup chopped pecans optional
- flaky sea salt optional
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper
Chop or break up baking chocolate. Set into microwave safe bowl and heat for 1 minute. Stir. If needed, heat for 15 more seconds. Set aside.
Then in a large mixing bowl, mix together the flour, salt, cocoa powders, and powdered sugar. Break up any lumps.
Then pour in the egg whites to one side, and chocolate to other. Add vanilla extract as well. Then mix until a thick dough forms.
Mix in chocolate chips or nuts.
Use a cookie scoop to put rounded balls onto sheets. Give them space to spread. Sprinkle a bit of flaky sea salt, if desired.
Bake 10 minutes.
Allow to cool 30 minutes to set.
Serve with milk of choice or a glass of red wine and enjoy!