 Okay, these are more like, flour-less chocolate cookies than gluten free, but flour-less counts as gluten free, right? While I periodically try to reduce the gluten in my diet, this recipe was chosen because somewhere, maybe on Pinterest, I swear, someone said they are better than brownies. I was sold on the image alone and promptly made them within 24 hours of pinning the post. This baking spree I am on is really not doing me many favors, but I can't stop!  I got the recipe from Picklee.com who adapted it from a recipe she didn't link. There were a few things that I didn't appreciate about the recipe. She melted the chocolate chips in the microwave, not a double boiler? Cheating and potentially full of radiation was not how I wanted to make my cookies. Also, she called them "healthy cookies". I am not sure what person considers 2.5 cups of sugar, in 24 very small cookies, healthy. Wait, better question, who considers cookies healthy? Not me, and if they are "healthy" I likely don't want to even try them. But I wasn't going for healthy - I was going for divine and heavenly chocolate cookies that might potentially trump brownies.  The cookies were very easy to make, and I really liked using the egg whites as a base for the cookie, maybe that was the healthy part? Anyhow, I used a double boiler to melt 1 cup of the chocolate chips, and in the meantime whipped the 3 eggs until they peaked with the tap of my beaters.  I added the first cup of sugar. Once it was mixed, I added everything else, without whisking first, and continued to blend everything together. I hadn't used the second cup of confectioners sugar, and the dough was very wet, more like a cake batter, which had me mildly concerned, so I added another 1/4 c of sugar to see if that made a difference. It really didn't change, so I concluded I was on track. Since the dough really was wet, I had to spoon it into the bowl of sugar to roll it around, carefully only touching it where there was already sugar on the outside. This part was a chocolaty mess which required lots of finger licking throughout the process. Still nervous I would end up with a melted mess, I cautiously put the cookies in the oven. Several minutes into the baking process, I knew I was fine, they were going to in fact, be normal cookies. The 10 minutes of baking flew by and the cookies were out and ooey gooey in minutes. And oh my! These cookies really are divine and, maybe better than brownies? Jack took one bite and told me not to loose the recipe. This will surely be made again very soon, and I recommend the recipe, highly.  Makes about 24 cookies Ingredients: Nonstick vegetable oil spray (I used coconut oil) 1 1/2 cups bittersweet chocolate chips (about 9 ounces) 3 large egg whites, room temperature (I didn't have time to wait for room temp, but it was hot enough in the house I think) 2 cups powdered sugar, divided (plus 1/2 cup for cookie coating) 1/2 cup unsweetened cocoa powder 1 tablespoon cornstarch 1/4 teaspoon salt Instructions: Preheat oven to 350°F. Spray 2 large baking sheets with nonstick 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 cream. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, add dry ingredients into meringue mixture. Mix lukewarm chocolate mixture 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. via cooking with a stud, http://www.cookingwithastud.com/2013/05/better-than-brownies-chocolate-cookies.html | |||
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