Hey everyone, this is Addie. I just made deep dark chocolate cookies. These are a great snack and dessert for everyone. They also are gluten free. Actually the reason I made these cookies is because my aunts from Vermont are coming for Thanksgiving and one of them is gluten free. The last part is fun and messy when you roll the sticky dough into balls. The only ingredient you may not have is chocolate chips. I hope you will try making these as well as some of my other recipes.
Deep Dark Chocolate Cookies adapted from the Divine Baker
1-1/2 c. bittersweet chocolate chips
3 large egg whites, room temperature
2 c. powdered sugar, divided (plus 1/2 c. for cookie coating)
1/2 c. unsweetened cocoa powder
1 T. cornstarch
1/4 t. salt
Preheat oven to 350 degrees. Spray 2 large baking sheets with nonstick spray. Set aside.
Melt 1 c. chocolate chips in glass bowl in microwave, stirring frequently, about 2 min. Set aside and let it cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 c. powdered sugar. Continue beating until mixture resembles soft marshmallow cream.
Whisk 1 c. sugar, cocoa, cornstarch, and salt in medium bowl to blend. Then, on a low speed, add these dry ingredients into the marshmallow cream mixture.
Add chocolate mixture to cream mixture and blend well. Place remaining 1/2 c. powdered 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 min. Cool on sheets 10 minutes, then transfer to rack.
Nana’s Notes: The cookies really are very good, light and chewy. I didn’t have bittersweet chocolate chips on hand, so we used semisweet, and they were delicious. This particular recipe required a bit more adult supervision because of the egg whites. Still, easy enough!