Chocolatey, sugary, with a hint of seasonal mint flavor. They're gluten-free, to boot!
Don't let that gluten-free bit fool you into thinking these are healthy. Oh no, they're made almost entirely of chocolate chips and powdered sugar, but that's what makes them great. These crinkle cookies are chewy on the edges and fudgy in the middle, almost like a batch of fresh baked brownies.
If you love chocolate, you'll love these cookies. With only seven ingredients, how could resist whipping up a batch tonight?
Mint Chocolate Chip Crinkle Cookies
1 cup milk chocolate chips
3 large egg whites
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder (I used Hershey's Special Dark)
1 tablespoon cornstarch
1/4 tsp salt
1/2 cup mint chips (Or any kind of chips you want)
- Preheat oven to 350 degrees and lightly grease cookie sheet.
- In a large bowl, whip egg whites until soft peaks form. I recommend an electric beater or stand mixer for this.
- In a separate bowl, combine 1 cup powdered sugar, cocoa powder, cornstarch and salt. Set aside.
- Gradually beat 1 cup of powdered sugar into egg whites. Whip until mixture resembles marshmallow fluff.
- Add cocoa mixture to egg whites and sugar. Whip until combined.
- In a microwave safe bowl, melt chocolate chips at 30 second intervals, stirring frequently. Add to other ingredients.
- Stir in mint chips and let rest for a 5 minutes.
- Scoop by tablespoonfuls and roll in remaining 1/2 cup of powdered sugar. Place on baking sheet and bake for 10 minutes.
- Allow to cool on pan for 5 to 10 minutes before removing to a wire rack. The cookies will fall apart if you skip this step!
I'm off to join Brenda Davis as she completes her month long journey through 77 communities with the Ending Hunger Walking Tour. See you on the other side of 6.1 miles!