Deep Dark Chocolate Chip Cookies

  • 30 mins
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Diabetic Friendly – Gluten Free

Cookies for Dessert? Why Not? Goes Great with that Coffee!

These Are Possibly the Best Cookies You Have Ever Had.

Serves: 12 (24 cookies, 2 per serving.)



  • Non-stick vegetable cooking spray
  • 1 ½ cups bittersweet chocolate chips, 60% cacao, divided
  • 3 large egg whites, room temperature
  • 1 cup Splenda® Granulated Sweetener
  • ½ cup Splenda® Sugar Blend
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon corn starch
  • 1 teaspoon salt


  1. Preheat oven to 375°F (190°C.) 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.
  2. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup Splenda® Granulated Sweetener. Continue beating until mixture resembles soft marshmallow cream.
  3. Whisk ½ cup Splenda® Sugar Blend Sweetener, 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).
  4. Roll 1 rounded tablespoon dough into ball. Be careful to not over portion.
  5. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don’t overbake!). Cool on sheets 10 minutes. Transfer to cooling rack.
  • NutInfoDeepDarkChocChipCookies

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