Deep Dark Chocolate Cookies

July 18, 2012 § 3 Comments

So I’ll make up my Sweet Sunday post to you by baking mid-week. 🙂 Truth is- not having dessert in the house is just unacceptable around here (okay, unless we’re on a no sugar diet), so I went all out on the chocolate yesterday evening. Believe me when I say- this recipe is chocolate to the max. I followed the recipe exactly- the only thing I would have done differently? Not each so much chocolate. Not lick the bowl. Not lick the beater. Not take a giant mouth full of dough- you’ve been warned.

Deep Dark Chocolate Cookies (thanks, Pinterest and Divine Baking)

image via Divine Baking

1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray (when she says spray, she means 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 (I halved the sugar here) cup sugar. 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 meringue.
Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup 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.
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§ 3 Responses to Deep Dark Chocolate Cookies

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