I had a craving for chocolate cookies, and luckily I remembered seeing these in Bridget’s blog over the summer. These looked so good, and they were even flourless, which was a bonus. I thought the ingredients list looked interesting- egg whites, no butter, but a lot of chocolate. The egg white mixture got to a nice fluffy, marshmallowy consistency, but after everything else was added, it didn’t get as thick as the recipe said. Bridget said she had this problem too, so I didn’t worry about it too much. The batter tasted so rich and smooth, and I was very hopeful that they would come out well.
I was pleased with how these turned out. Since there was no flour, they were a bit delicate, but they were very good. Chocolate was definitely the star of this recipe. I thought they were very rich and sweet, and just the way I like them. I also love the look (and taste) of cookies rolled in powdered sugar. I think they would also be great crumbled up and mixed up with ice cream. I will definitely be making these again!
Deep Dark Chocolate Cookies
from Bon Appetit June 2008 as seen on The Way the Cookie Crumbles
Servings: Makes about 24
Nonstick vegetable oil spray
1½ cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2½ cups (10 ounces) powdered sugar, divided
½ cup (1½ ounces) unsweetened cocoa powder
1 tablespoon cornstarch
¼ teaspoon salt
Preheat oven to 400°F. 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.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup (4 ounces) sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar (4 ounces), cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and ½ cup chocolate chips (dough will become very stiff).
Place ½ cup (2 ounces) 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.