Flourless Dark Chocolate Cookies


I made these cookies yesterday and was pleasantly surprised with the outcome. If you're as big of a chocoholic as I am, you'll definitely want to give these a try. Original recipe found here.

Ingredients:
  • 1 1/2 cups bittersweet chocolate chips
  • 3 large egg whites, room temperature
  • 2 cups powdered sugar (+1/2 cup for sprinkling on top)
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt

Preheat the oven to 400 degrees. Melt 1 cup of the chocolate chips and set aside to cool slightly.

Beat the egg whites until soft peaks form. Gradually add in 1 cup of the powdered sugar. Continue beating until the mixture resembles soft marshmallow creme.

Combine 1 cup of the powdered sugar, cocoa, cornstarch, and salt.

On low speed, beat the dry ingredients into the meringue. Stir in lukewarm chocolate and the remaining chocolate chips. The dough will be very stiff.


Roll the dough into balls about the size of a tablespoon. Roll the balls in the remaining powdered sugar until thickly coated. Space about 2 inches apart on a cookie sheet.

Bake until the tops crack (about 10 minutes). Do not over bake! I made this mistake and burned the bottoms of my first batch. They should be soft and gooey inside (even gooier than the top photo). 

You're going to need a big glass of milk for these bad boys!

Psst... I'm picking the 100,000 pageview giveaway winner tonight at 8PM PST!

17 comments:

  1. Replies
    1. Ohhhh they are! Talk about ridiculously chocolatey. :)

      Delete
  2. Ugh, as if I wasn't craving chocolate enough already... These look great!!

    http://ahopelessnotebook.blogspot.com/

    ReplyDelete
    Replies
    1. Haha, the good thing about these is that they're so rich it's hard to eat more than one!

      Delete
  3. Chocoholic here...present! I am loving this treat just by looking at it...I may have to double the recipe since 1 recipe mix may not be enough, these bad boys look so addicting. ;)

    ReplyDelete
    Replies
    1. I was thinking that last night! I'm definitely doubling the recipe next time!

      Delete
  4. mmmm they look DELICIOUS!!! I'm gonna try this recipe =D thank u for sharing!!!

    ReplyDelete
  5. Just saw these on Pinterest, definitely making for the game on Sunday!! They look amazing!

    ReplyDelete
  6. These look lovely. I wonder if there is something that could be substituted for the corn starch, as I can't have any grains at all.

    ReplyDelete
    Replies
    1. I found this chart of substitutions. It might be helpful...

      http://www.joyofbaking.com/IngredientSubstitution.html

      Apparently you can substitute 1 tablespoon of cornstarch for 1 tablespoon arrowroot or 2 tablespoons quick-cooking (instant) tapioca.

      Delete
  7. Just made this, and they're delish... especially hot out of the oven! Can't wait to share them with some chocolate-loving girlfriends!

    ReplyDelete
  8. About how many does a single recipe make?

    ReplyDelete
  9. I finally got around to making these this afternoon, but the batter wasn't thick at all - in fact it was hard to form the balls (consistency was more like thick frosting). I've checked and double-checked the recipe. The only thing I can think of is that the eggwhite/powdered sugar combo looked like marshmallow creme but wasn't that thick. I wasn't sure if beating it longer would have made it thicker or not. Any ideas as I'd like to try it again if I did something wrong. Thanks in advance.

    ReplyDelete
    Replies
    1. Hi Terri. This recipe can be tricky and maybe my instructions weren't the best. I updated the powdered sugar measurements within the ingredients to read 2 cups + 1/2 cup for sprinkling over the top. Could you have possibly added the entire 2 1/2 cups before?

      Delete