Thursday, August 25, 2011

Dark Chocolate Cookies

 How about a goey fudgy chocolate cookie coated in powdered sugar after a long day of work?  Sounds gooooood to me.

I took these to our pool party last weekend and they were a hit! Gone within 24 hours.

 I thought this looked so cool! Egg whites. That's all, just whipped egg whites!

 After adding powdered sugar... mmmm... looks like marshmallow creme....

 Letting my melted chocolate chips cool down

 After adding the cocoa powder plus other dry ingredients.. isn't baking beautiful?! Sometimes I make Nick come look at my creation - he's such a good sport :)

 Chocolate + chocolate? Yes please.

 And then add chocolate chips?? Seriously??? SO good. At this point, I knew I would like this cookie.

 Roll in powdered sugar

 After baking - some of the chocolate resembled the flaky/cracked top of brownies.

Don't mind the caramel droplets on the paper, it's what the excess powdered sugar turned into!

 Yep, really good.

 Going.... Going...

Gone! MmmHmm, good. And they don't even have any butter or oil! Even better now, eh?

Dark Chocolate Cookies
Adapted from Diving Baking
Yields 18 cookies

1 1/2 cups bittersweet chocolate chips (about 9 oz), divided
3 large egg whites at room temperature
2 1/2 cups powdered sugar, divided 
1/2 cup unsweetened cocoa powder
1 tbsp cornstarch
1/4 tsp salt

Preheat oven to 350 degrees. Spray nonstick spray or lay parchment paper on two large baking sheets. Melt chocolate chips in microwave, stirring twice, about two minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup powdered sugar (on low speed to not make a mess!). Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into the creme. Stir in lukewarm chocolate and 1/2 cup chocolate chips - dough will become stiff.

Place 1/2 cup sugar (I didn't measure) 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 for 10 minutes then transfer all to rack to cool.

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