Dark Chocolate Cookies

Dark Chocolate Cookies Minus the butter AND flour?? That's right!

“A day without chocolate is like a day without sunshine.”

”circle”

 

There are two things I could not live without…mexican food…and CHOCOLATE!   Alex teases me all the time about my chocolate consumption.  It is best that I do not buy bags of chocolate because it always ends up with me consuming the entire bag in sometimes one, maybe two days.  I wanted to find a recipe to try that I could not feel so guilty about.  I wanted a go to recipe to make if I am having a chocolate craving.

I kept running across flourless cookie recipes on Pinterest.   The blog that struck my fancy was one called picklee.com.  I mainly followed the recipe on her blog but as usual I tend to do my own thing.  The cookie texture was too soft to roll into the powdered sugar like she did so I rolled mine right after taking them out of the oven which seemed to work well for me.  Also I melted all of my chocolate in because the morsels were so big only a few cookies were going to have those chips.  I think if I were to do it again, I might buy smaller morsels and throw some in for the chocolate chip taste.  Either way they were delicious!  I made them for Super Bowl and they were a hit!

Dark Chocolate Cookies

***Please note that the recipe calls for 3 egg white at room temperature, so make sure you do this ahead of time.

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Ingredients

1 bag dark chocolate chips (approximately 9 ounces)

3 egg whites (room temperature)

1 tablespoon corn starch

1/2 cup cocoa

2 cups powdered sugar

1/4 teaspoon salt

nonstick cooking spray

 

Instructions

Preheat the oven to 350 degrees.  Melt the bag of chocolate. (You can keep a half a cup on the side to use for chips in the cookies if you wish)

This is the best way to melt chocolate without scorching it!  Use a metal bowl over a pan of boiling water.

This is the best way to melt chocolate without scorching it! Use a metal bowl over a pan of boiling water.

While the chocolate is melting, you need to whisk the egg whites to soft peaks. I used my electric beater because it takes awhile.

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Add 1 1/2 cup powdered sugar gradually.  Mix until you have a marshmallow creme texture.

Next add the rest of the ingredients minus the extra 1/2 cup powdered sugar. Mix to a meringue.

Next add the rest of the ingredients minus the extra 1/2 cup powdered sugar. Mix to a meringue.

Drop spoonfuls of batter onto a sprayed cookie sheet about an inch and a half apart.

Drop spoonfuls of batter onto a sprayed cookie sheet about an inch and a half apart.

Cook for 12 minutes or until the tops crack.  After the cookies cool, roll them in a bowl with 1/2 cup powdered sugar.  Delicious!

Cook for 12 minutes or until the tops crack. After the cookies cool, roll them in a bowl with 1/2 cup powdered sugar. Delicious!

 

 

 

 

 

 

 

 

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