Gluten-Free Flourless Cocoa Cookies

1. Preheat the oven to 350°F / 175°C with racks in the upper and lower thirds. Line two baking sheets with parchment paper.

2. In a medium bowl, lightly whisk the eggs.

3. Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.

4. Use a 2-tablespoon scoop to portion the batter onto the prepared baking sheets—stagger the cookies, leaving about 1½ inches between them. Sprinkle a little Maldon salt on each cookie.

5. Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center—that’s exactly what you want. Cool the cookies completely on the pans. The cookies can be stored airtight for up to 1 week.

PRO TIP: Err on the side of underbaking these cookies—they’re loaded with chocolate, and just like melted chocolate, they set up as they cool. You can think of baked goods made with substantial amounts of chocolate as a little like steaks: You need to allow for carryover cooking.