Deep Dark Chocolate Cookies

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So it seems as if no sooner do I give myself permission for The Waspy Redhead to be about more than just food, than I’m filled with “bakespiration!”  I made these cookies on a whim – I had plans to attend a Super Bowl party, and hadn’t really decided what I would bring.  Then I saw this recipe on Pinterest – and I was overcome with a need to get in the kitchen and try it immediately.

The recipe is unlike any cookie I had made before.  No butter.  No flour.  It’s basically egg whites, sugar, and chocolate whipped into submission, then rolled in more sugar and baked until they are just done on the outside, and ooey gooey on the inside.  They are very rich-like eat one and you’re done rich.

I think they were a hit at the party.  One of my coworkers, Michele, was kind of moaning as she ate one.  When I asked her if they were “blog worthy” she responded. “Are you kidding? I need a cigarette, they’re that good.” Ha!  She cracks me up.

You should make these immediately.  You’ll thank me.  They’re simple, delicious, and gluten-free (if that’s important to you).  It would be really fun to make these with kids, because you form the cookies by rolling them into balls with your hands then coating in sugar.  Kids like to get their hands dirty.

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Recipe Source: Epicurious
As adapted by: Divine Baking
Discovered on Pinterest via: Arianna Barbour

Ingredients:

1 1/2 cups bittersweet chocolate chips, divided (I actually used Nestle Dark Chocolate Morsels)
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 350 degrees.  Line a baking sheet with parchment and set aside.

Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. {Note: if I wasn’t afraid of salmonella, I probably would have smeared this magical glossy white mixture all over my body and licked it off.}

Whisk 1 cup sugar, 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).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.

Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.  Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

 

This entry was posted in Dessert, Recipes and tagged , .

2 Responses

  1. Ally Garner says:

    The look similar to these Chocolate Espresso Snowcaps I make every Christmas, but your recipe look so much simpler & goeey. I’m sold! Bookmarking for my next chocolate craving.

  2. these look delicious! love that they’re gluten-free, too – i have a lot of g.f. friends who would definitely appreciate that!

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