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Ingredients

cooking spray 1 cup finely chopped bittersweet chocolate 3 egg whites, at room temperature 2 cups confectioners' sugar, divided ½ cup unsweetened cocoa powder 1 tablespoon cornstarch ¼ teaspoon salt ½ cup chopped dark chocolate ¼ teaspoon coarse sea salt

Nutrition Info

118.6 calories carbohydrate: 19.3 g cholesterol: 0.4 mg fat: 4.6 g fiber: 1.6 g protein: 1.5 g saturatedFat: 2.9 g servingSize: - sodium: 50.7 mg sugar: 15.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
Beat egg whites in a large bowl using an electric mixer until soft peaks form, gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

2 dozen cookies

These gluten-free triple chocolate cookies, made without flour, are quick and easy to make and will impress all the chocolate lovers in your life.